Ginger Garlic Tempeh

A delicious way to enjoy a plant-based meal packed with protein!

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Ingredients

- 3 blocks of Tempeh

- 3 cups Baby Spinach

- 8 oz. Baby Bella Mushrooms

- 2 Tbsp. Ginger, minced

- 5 Cloves of Garlic, minced

- 3/4 cup Tamari

- 1/2 cup Coconut Palm Sugar

- 3 tsp. Lime Juice

- 2 tbsp. Olive Oil

Instructions

1. Using a steamer pot, or placing a steamer basket into a pan - fill the pot/pan with water and bring to a boil until it begins to steam. In the meantime, cut the tempeh block into 1-2 inch thick pieces. Once the pot/pan is steaming, place the tempeh into the basket and cook for 10 minutes.

2. While the tempeh is cooking, mix the ginger, garlic, tamari, sugar, and lime juice in a medium bowl. Mix until most of the sugar has dissolved.

3. Once the tempeh is finished cooking, remove it from the pot/pan and place it on a plate with a dish towel or napkin to dry. Allow the tempeh to cool.

4. While the tempeh is cooling, slice the mushrooms and measure out the spinach - set aside.

5. When the tempeh is cool enough to be handled by hand, break apart the tempeh pieces and crumble into smaller pieces.

6. In a medium wok on medium heat, add in the olive oil and then the mushrooms. Sautee the mushrooms for about 2-3 minutes, or until they have become tender.

7. Next, add in the tempeh and spinach. Stir until everything is combined.

8. Lastly, add in the sauce mixture. Mix well until everything is well combined and coated with the sauce. Continue to cook for an additional 5-8 minutes. Serve with hot rice, enjoy!