Roasted Tempeh with Cabbage

Instructions

1. 1

   Pat the tempeh strips dry with paper towels to remove excess moisture, which helps them crisp up better during cooking.

   Tip: Dry tempeh ensures a golden crust when roasted.

2. 2

   Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, arrange tempeh strips in a single layer and cook for 5-6 minutes per side until golden brown. Transfer to a plate.

   Tip: Don't overcrowd the pan; work in batches if needed for even browning.

3. 3

   In the same skillet, add the remaining 1.5 tablespoons of olive oil and the minced garlic. Sauté for 30 seconds until fragrant, then add the sliced cabbage.

   Tip: Garlic burns quickly, so add cabbage immediately after.

4. 4

   Cook the cabbage, stirring occasionally, for 8-10 minutes until it begins to soften and develop light brown edges. Season with a pinch of salt and pepper.

   Tip: Let it sit undisturbed for 2-3 minutes between stirs to get caramelization.

5. 5

   While the cabbage cooks, whisk together soy sauce, ginger, rice vinegar, and maple syrup in a small bowl.

   Tip: This creates a balanced sweet-savory-tangy glaze.

6. 6

   Return the roasted tempeh to the skillet with the cabbage, then pour the ginger-soy glaze over everything. Toss well to combine and cook for 2-3 minutes until the sauce coats the vegetables.

   Tip: The glaze will slightly caramelize and coat the tempeh beautifully.

7. 7

   Sprinkle red pepper flakes over the dish and toss again. Taste and adjust seasoning with soy sauce or vinegar if desired.

   Tip: Add heat gradually; start with less if you prefer milder spice.

8. 8

   Transfer to a serving platter and garnish with sesame seeds and sliced scallions just before serving.

   Tip: Fresh scallions add a bright, oniony finish to the dish.