Sesame Soy Tempeh

This is a first for us—tempeh. It was hard to find at the store. Harris Teeter didn't have any, but I ended up scooping some up at Earth Fare. I asked the friendly Earth Fare associate where the 'temp-ah' was and she looked at me quite confused 'you mean temp-ay?' 'Oh of course that's what I meant!'

I'm pretty certain I've had this temp-ay before, but I've definitely never cooked with it. It surely doesn't look appetizing in the wrapper—it quite closely resembles what my mom feeds our cats actually. It is packed with protein though and is super good for you. It has almost a nutty flavor and soaks up the sesame and honey flavor really well. And anything with quinoa is great in my book! Serves 4. Modified from Eating Well.

Ingredients

QUINOA & CARROT SLAW

• 1 1/2 cups water
• 3/4 cup quinoa, rinsed
• 2 cups grated carrots (about 3-4 carrots)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame seeds, toasted
  
• 1 tablespoon sesame oil
• 1 tablespoon reduced-sodium soy sauce

SESAME-HONEY TEMPEH

• 2 tablespoons sesame oil
• 2 8-ounce packages tempeh, crumbled into bite-size pieces
• 3 tablespoons honey
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons water
• 1 teaspoon cornstarch
• 2 scallions, sliced

Directions

1. To prepare quinoa: bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
2. Meanwhile, to prepare carrot slaw: mix carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a small bowl. Set aside.
3. To prepare tempeh: heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
4. While tempeh is cooking, mix honey, 3 tablespoons soy sauce, 2 tablespoons 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.
5. Divide the quinoa among 4 bowls and top each with a portion of the carrot slaw and tempeh mixture. Sprinkle with scallions.