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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.


Ingredients

  • 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

Step 1

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.


Step 2

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

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