Gingery Tempeh-Kale Stirfry

Today’s run: 3 miles, Beethoven 7

Dinner: More kale, of course! This was a quick recipe that came together while the rice was cooking. I love tempeh, but if you don’t like it, use tofu or seitan. Tempeh and kale are really good together – they’re both so hearty and earthy and have a good chew. I really like tempeh with ginger; this stirfry has a lot of good, strong flavor and texture.

serves: 4, or 2 if you’re really hungry

1-2 tablespoons oil

1/2 onion, sliced

1 generous tablespoon ginger-garlic paste, available at Indian grocers, or 1 1/2 teaspoons each minced garlic and ginger

1/2 block tempeh, cubed

2 zucchini, sliced thinly

1 bunch kale, torn or cut into small pieces

3 tablespoons soy sauce

1 tablespoon fresh lemon juice

1 teaspoon brown sugar

a squirt of srirachi (yes, I’m obsessed…..)

cooked rice

Method:

Heat oil in a good-sized wok/stirfry pan; cook onion until soft. add tempeh, garlic/ginger paste, and cook for a few minutes.

Add veggies. Stir for a few second, and then go make the sauce:

Combine the soy sauce, lemon juice, sugar, and srirachi; combine well in a bowl. Pour over veggies until well-coated; cook for another 5 minutes or until veggies are of your desired consistency.

serve over rice, with extra srirachi if desired.

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