Miso-Ginger Tempeh with Brussels Sprouts and Sugar Snap Peas
with brown rice
Smarts: Tempeh is not for everyone, so feel free to substitute another vegetarian protein or skip altogether!
- Rice, brown (uncooked) - 1 cup
- Shallots - 2 bulbs, chopped
- Brussels sprouts - 1 lb, halved
- Snap peas - 8 oz, trimmed
- Tempeh - 8 oz, cubed or chopped
- Ginger, fresh - 1 Tbsp, grated
- Miso paste - 1 1/2 Tbsp
- Rice vinegar - 2 Tbsp
- Honey - 1 Tbsp
- Toasted sesame oil - 1 Tbsp
- Lime juice - 2 tsp
- Cooking oil - 1 Tbsp
- Shallots / Brussels sprouts / Snap peas / Tempeh - Prep as directed. (Can be done up to 3 days ahead)
- Make sauce - Grate ginger. Mix grated ginger with miso, rice vinegar, honey, toasted sesame oil, and lime juice.
- Brown rice - This makes enough for tomorrow’s dinner. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Place brussels sprouts in a microwave-safe dish. Add a splash of water, cover with a wet paper towel and microwave for 2.5 to 3 minutes. (If you prefer not to microwave, boil brussels sprouts in salted boiling water for ~2 minutes.)
- Heat a skillet or non-stick pan over medium-high heat. Add cooking oil and tempeh to the pan and saute until golden on the outside, ~3 minutes.
- Add shallots, brussels sprouts, and sugar snap peas to pan with miso-ginger sauce and saute for ~5 minutes, until brussels sprouts are golden on the outside and snap peas are tender but crunchy.
- Season to taste with salt and pepper and enjoy tempeh veggie saute over brown rice (remember to reserve one third of the brown rice for tomorrow though).
Made the salmon, but not the sprouts.0 Helpful
too much lemon0 Helpful
The Salmon was good and my husband liked the sprouts. I still think they taste like feet no matter how they're prepared. :/0 Helpful
One of my favorites. I've made this multiple times now.0 Helpful
i was so pleasantly surprised how tasty this dish was! i used double garlic and used honey instead of maple syrup when making the salmon sauce - really enjoyed it! tasted like a spicy honey mustard sauce. the brussels sprouts came out great.... i recommend boiling rather than microwaving.0 Helpful
The salmon was ok, but not that exciting. The brussels sprouts sold this dish for me! They were fantastic0 Helpful