Recipe: Garlic-Ginger Tempeh

Ingredients

• 6 garlic cloves, minced

• 2 tbsp freshly grated ginger

• 2 tbsp sesame oil

• 1/3 cup coconut aminos

• 1 large lemon, juiced and zested

• 2 tbsp avocado oil

• 12 ounces tempeh, cut into thin strips or crumbled

• 2 cups broccoli florets

• Salt and pepper

• 1 cup cooked quinoa

• 1 1/2 cups kimchi

Instructions

1. Combine the first five ingredients in a medium bowl. Whisk together and set aside.

2. Heat the oil in a large skillet over medium-high heat. Add the tempeh, cooking until the edges begin to turn golden brown, then add the broccoli. Season with salt and pepper to taste and cook for about 4 minutes. Reduce heat to medium and pour in the garlic-ginger mixture.

3. Cook until the sauce thickens and the broccoli is fork tender. Serve over the prepared quinoa with a side of kimchi.

Serves: 4