Tempeh pairs so well with bitter greens, as they both aid the body in digesting protein. As digestion is eased, you can use the protein more efficiently, creating stamina and vitality. A yummy and beneficial combination indeed!
- Yield: 3 to 4 Servings
- 1 tablespoon avocado oil
- ½ red onion, cut into thin half-moons
- Organic soy sauce, to taste
- 1 (1-inch) piece fresh ginger, juice extracted, pulp discarded
- ¼ teaspoon crushed red pepper flakes
- 1 small carrot, julienned
- ½ cup finely julienned daikon
- 8 ounces tempeh, cut into 1-inch slices
- ½ bunch broccoli rabe, rinsed well, chopped into 2-inch pieces
How to Make It
- Heat a small amount of oil in a deep skillet or wok. Add the onion with a splash of soy sauce and stir-fry for 1 to 2 minutes, or until translucent. Add the ginger juice and red pepper flakes and stir well.
- Add the carrot and daikon with another splash of soy sauce and stir-fry for 1 to 2 minutes. Stir in the tempeh and a little more soy sauce and stir-fry for 4 to 5 minutes, lightly browning as evenly as possible. Finally, stir in the broccoli rabe, season lightly with soy sauce, and add a small amount of spring or filtered water (about 2 to 3 teaspoons) to steam the greens.
- Cover and steam over medium heat until the broccoli rabe is bright green, 2 to 3 minutes. Stir gently to combine and transfer to a serving platter. Serve immediately.