Grilled green beans, scallions and snap peas tossed in a light sesame dressing and served on top of tempeh coated in rich teriyaki sauce.
Tempeh Teriyaki
1 tbl peanut oil
10 oz tempeh, small cubes
1 cup tamari
2/3 cup mirin
1/3 cup agave
1 tbl rice wine vinegar
1 tsp sesame oil
5 garlic cloves, minced
1/2" piece fresh ginger, minced
1/4 tsp red pepper flakes
1/4 tsp black pepper
In a small pot, saute the tempeh in peanut oil until lightly browned on all sides, 5-7 minutes. Add the remaining ingredients in the pot and bring to a boil. Reduce to a simmer and cook for 10 minutes until the sauce is thick and syrupy.
Grilled Green Salad
2 handfuls sugar snap peas, halved vertically
1 handful fresh green beans, ends trimmed, halved vertically
1 bunch scallions, green parts only
2 tbl plus 1 tsp extra virgin olive oil, divided
1 tbl toasted sesame seeds
1 tsp dried ginger
1 tsp sesame oil
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp sea salt
Preheat a grill to medium.
Toss the snap peas, green beans and scallions in 1 tsp of olive oil and grill for 7 minutes until some grill marks appear but the green beans still have some snap too them.
Toss with 2 tbl olive oil and the remaining ingredients.
