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…..)
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.