2 packs of 8 oz Tempeh (I like to use Lightlife. Usually near produce refrigerated section)
1 bunch of Green Onions
1 Tbs Neutral Flavored Oil (I like to use sunflower)
2 Tbs of Unseasoned Rice Vinegar
3 Tbs White or Red Miso (Great staple to keep in your fridge to add rich, savory flavor)
1 Tbs Soy Sauce
1 Tbs Chili-Garlic Sauce (sold in the international section. Another great staple to keep around.)
1 Tbs Raw Honey
2 Garlic Cloves (grated)
2 tsp Toasted Sesame Oil
2 tsp Ginger (grated)
In a medium-sized bowl, mix sauce ingredients until smooth
Cut tempeh cross-wise into 5-in pieces and add into the bowl. Let marinate for 15 mins.
Remove tempeh, place on a paper towel, and save the sauce.
Add rice vinegar and 1 Tbs of oil to the sauce and set aside.
Heat 2 tsp of neutral oil into a large skillet over medium-high then place tempeh in the pan. Heat on each side until lightly browned.
When removed, place on cutting board and slice thinly
I recommend serving with stir-fry mixed veggies like broccoli, carrots, and button mushrooms and brown rice on the side. Serve the miso sauce and chopped green onions.