Since moving to Birmingham, I have decided to learn how to cook. Before this move, my culinary repertoire featured pasta, stir fry, and salad. Now I have also mastered challah, bagels and pan-fried tilapia. Tonight, I made mango-szechuan tempeh with rice. It’s even easier than stir fry!
What you’ll need (serves 2 people)
- 1 package of tempeh (Whole Foods and Trader Joe’s carry it; other stores might as well. 1 package is typically 7-10 oz)
- 1 cup of mango nectar (feel free to substitute orange juice)
- 2-3 teaspoons of szechuan sauce (the more you add, the spicier it will be!)
- 2 teaspoons of soy sauce
- 2-3 teaspoons of agave or maple syrup
- A dash of lime juice
- 1/2 red pepper, 1/2 green pepper, 1/4 onion (and/or vegetables of your choosing)
- 1 cup rice (I used short-grain brown rice, but use whatever you like)
- Cut the tempeh into bite-sized pieces and place in a medium-size bowl.
- Chop your vegetables and throw them in with the tempeh
- Add mango nectar, szechuan sauce, soy sauce, agave, and lime juice and put the bowl in the fridge for 15-20 minutes. If you’re in a hurry, you can skip the marinating, but I think it gives the tempeh a bit of a kick.
- While the tempeh and vegetables are marinating, cook your rice
- In a large pan, heat olive oil at medium-high heat and spoon in tempeh and vegetables. Keep the marinade juice separate for now.
- Cook tempeh and vegetables for about 10 minutes, stirring occasionally, until the tempeh darkens
- Add the marinade juice and cook for another 10 minutes, stirring occasionally
- Don’t forget about your rice! When it’s done, put it on a plate or in a bowl.
- Top rice with tempeh and vegetables and serve.
When I made this, I may have added too much szechuan. I wasn’t really measuring (I guesstimated) and it came out very spicy (delicious, but spicy). To be on the cautious side, use less szechuan in your marinade and add more at the end if you think it still needs it.