Fresh Brussel Sprouts + Krispy Tempeh
This spicy Thai-style dish is like a burst of hearty freshness—but with ingredients that are just as good during the winter months.
2 tablespoons sesame oil
divided 4 ounces tempeh
thinly sliced 4 teaspoons lower-sodium soy sauce
2 teaspoons rice vinegar
1/8 teaspoon kosher salt
2 tablespoons chopped fresh cilantro
divided 1 1/2 cups very thinly sliced brussel sprouts
6 thin Fresno chile slices
2 tablespoons chopped unsalted peanuts
toasted 2 lime wedges
How to Make It
Heat a medium skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add the tempeh; cook until very crispy and browned, about 2 minutes per side. Transfer to a plate.
Whisk together the soy sauce, vinegar, salt, 1 tablespoon of the cilantro, and the remaining sesame oil in a medium bowl. Add the brussel sprouts, and toss to coat. Divide the mixture between 2 bowls. Sprinkle with chile slices and peanuts, and top with the tempeh slices. Drizzle with any remaining dressing, and top with the remaining 1 tablespoon cilantro. Serve with lime wedges.
Recipe courtesy of: cookinglight.com