Roasted Bok Choy With Crispy Tempeh Recipe

Chinese cabbage, or bok choy, is a cruciferous vegetable like other dark-green leafy vegetables. Tempeh, a tasty soy-based protein, is a great addition to many kitchens.

¾-inch piece ginger, peeled and finely minced 1 ½ cloves garlic, minced 5 scallions, thinly sliced 3 tablespoons lime juice 2 ½ tablespoons rice vinegar 4 tablespoons tamari ½ tablespoon sesame oil 2 teaspoons chili garlic sauce, or to taste 1 ½ tablespoons maple syrup


¼ teaspoon black pepper ¼ cup + 2 tablespoons water or vegetable broth Pinch of salt‌ For the bok cho ½ pound baby bok choy ½ tablespoon sesame oil Lime juice, for serving White sesame seeds, for garnish Red pepper flakes, for garnish


Whisk the marinade ingredients in a large bowl to make it. Season with salt or other seasonings to taste.

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Thinly slice tempeh as thin as ⅜-inch (1-centimeter).In a large bowl, place tempeh slices with the most marinade.

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Let it sit for 30 minutes to overnight, stirring gently and turning the tempeh occasionally to coat both sides. More than an hour of marinating? Refrigerate the bowl.

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Remove dirt and thoroughly wash and dry the boy choy.After cutting the lower ends, slice each bok choy in half lengthwise.

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Set the pieces face-down on a parchment-lined baking sheet.Roast the bok choy for 10 minutes, flipping halfway through.

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In a large skillet, heat sesame oil on medium while the boy choy roasts.Transfer tempeh slices to the skillet with tongs and fry in a single layer for 4–5 minutes per side until crispy and slightly blackened.

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Avoid over-marinating to avoid burning. Use a small saucepan to collect marinade. Make a sauce by simmering it for 10 minutes.

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