Grilled Tempeh with Bean Sprout Stir-Fry

Instructions

1. 1

   Pat the tempeh slabs dry with a clean kitchen towel to remove excess moisture. This helps them brown better on the grill.

   Tip: Drier tempeh will develop a better crust and absorb the glaze more effectively.

2. 2

   Whisk together tamari, rice vinegar, minced ginger, sesame oil, and minced garlic in a small bowl to create the glaze.

   Tip: Prepare the glaze while the grill heats to save time.

3. 3

   Preheat your grill or grill pan to medium-high heat and lightly brush with avocado oil to prevent sticking.

   Tip: A well-oiled grill surface is key to preventing tempeh from adhering.

4. 4

   Place tempeh slabs on the hot grill and cook for 4-5 minutes per side until golden grill marks appear. Brush with half the glaze during cooking.

   Tip: Don't move the tempeh too frequently; let it sit to develop those desirable char marks.

5. 5

   Remove grilled tempeh from heat and set aside on a serving platter.

6. 6

   Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the red bell pepper and stir-fry for 2 minutes until slightly softened.

   Tip: Keep the heat high to maintain the crisp texture of the vegetables.

7. 7

   Add the fresh bean sprouts and scallions to the pan, tossing constantly for 2-3 minutes. Pour in the remaining glaze and season with salt and pepper to taste.

   Tip: Bean sprouts cook quickly, so keep stirring to prevent them from becoming mushy.

8. 8

   Divide the grilled tempeh among four plates and top with the warm bean sprout stir-fry mixture. Garnish with sesame seeds.

   Tip: Serve immediately while the tempeh is still warm and the sprouts are crisp.