IMG_1837a — Spicy Tempeh, Asian Rice, and Miso Soup

I told you it was going to be a spicy weekend to start off VeganMofo!

So after making your delicious Sriracha Tofu yesterday, I bet you have some marinade leftover, don’t you? No? Well, better make some more!

Sriracha Tempeh

Ingredients:

Tempeh, cut into slices
Sriracha marinade (recipe)

Marinade the tempeh slices in the sriracha mix for a few hours. Pan fry until brown and crispy on each side. Done! Dine!

Side: Cut onion and red pepper into thick slices, and stir fry on low until caramelized with the marinade.

Stir Fry-less Rice

The heartiness of the brown rice gives the recipe some bulk, while the sesame oil adds a nice Asian flavor to go with the tempeh. You can of course add more veggies, but I wanted to keep it simple.

Ingredients:

Brown rice
Carrot, chopped
Edamame, shelled
Sesame Oil
Soy Sauce

Add brown rice and carrots to pot. Cook brown rice according to directions. 10 minutes before the rice is done, add the edamame on top (do not stir).

When rice is done (drain if needed), add a few shakes of soy sauce, and 1 tsp of sesame oil. Stir in pan. Taste to see if you need any more soy sauce or sesame oil.

Bonus Tip:

Run out of sriracha? Just add a little water or regular olive oil to the bottle and shake it up! Instant flavoring for dishes! (If using water, keep in fridge.)