Sesame-Honey Tempeh and Quinoa Bowl
INGREDIENTS
Quinoa
1 1/2 cups water
3/4 cup quinoa
Carrot slaw
2 cups grated carrots
2 tbsp. rice vinegar
2 tbsp. sesame seeds, toasted
1 tbsp. sesame oil
1 tbsp. reduced-sodium soy sauce,
3 tbsp. reduced-sodium soy sauce, divided
Sesame-honey tempeh
2 tbsp. sesame oil
Two 8 oz. pkgs. tempeh, bite-size pieces
3 tbsp. honey
2 tbsp. water
1 tsp. cornstarch
2 scallions, sliced
DIRECTIONS
Cook quinoa.
To prepare carrot slaw: combine carrots, rice vinegar, sesame seeds, 1 tbsp, oil and 1 tbsp. soy sauce in a medium bowl. Set aside.
To prepare tempeh:
Heat 2 tbsp. oil in a large nonstick skillet over medium heat.
Add tempeh and cook, stirring frequently, until beginning to brown, about 7 to 9 minutes.
Combine honey, 3 tbsp. soy sauce, 2 tbsp. water and cornstarch in a small bowl.
Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture.
Sprinkle with scallions.
