1 (8 oz.) pkg. tempeh cut into 1/2" cubes
3 T. tamari (or soy sauce)
2 t. olive oil
1 T. white wine
2 t. toasted sesame oil
1/2 c. water
2 T. crunchy peanut butter
2 t. fresh lemon juice
1 T. sesame seeds
1/4 t. cayenne
5 green onions, white parts, sliced
3 c. broccoli, cut into small florets
1 c. carrot, thinly sliced diagonally
1 T. garlic, minced
1 T. fresh ginger, minced (or 1 t. ground ginger)
1/2 bunch of asparagus, chopped
1 med. zucchini, halved, thinly sliced diagonally
4 1/2 c. shredded cabbage
1/3 c. pepitas for garnish (optional)
1/2 c. chives for garnish
2 c. cooked quinoa (or fine pasta)
In a small bowl, combine tempeh, 2 T. tamari, olive oil and white wine. Set aside for 10-15 minutes to marinate.
In a separate bowl, add water and whisk in 1 T. tamari, sesame oil, peanut butter, lemon juice, sesame seeds and cayenne. Set aside.
Cook quinoa according to package directions.
In a large skillet over med-high heat, cook tempeh stirring often for about 5 minutes or until lightly browned on all sides. Transfer to a bowl to cool.
In same skillet, reduce heat to medium and add 2 T. water (add 1/4 c. if using ground ginger). Add green onion, broccoli, carrot, asparagus, garlic, and ginger stirring often for about 5 minutes. Add zucchini and cook for 3 minutes more until all veggies are crisp-tender.
Add cabbage, tempeh and sauce and cook for 2 minutes longer or until cabbage begins to wilt. Place cooked quinoa in a large serving bowl, pour salad over and mix. Serve warm. Garnish with a handful of pepitas and/or chives.
Variations: Tofu can be substituted for tempeh using the same marinate. Cook for 8 minutes instead of 5 min. Also feel free to add other fresh veggies such as bok choy, bell peppers, mushrooms, cauliflower or eggplant. Garnish with 1/3 c. fresh cilantro. Enjoy!
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