Roasted Bok Choy With Crispy Tempeh Recipe
Prep Time:
40 minutes
Cook Time:
28 minutes
Servings:
2 Servings
Ingredients
  • ¾-inch piece ginger, peeled and finely minced
  • 1 ½ cloves garlic, minced
  • 5 scallions, thinly sliced
  • 3 tablespoons lime juice
  • 2 ½ tablespoons rice vinegar
  • 4 tablespoons tamari
  • ½ tablespoon sesame oil
  • 2 teaspoons chili garlic sauce, or to taste
  • 1 ½ tablespoons maple syrup
  • ¼ teaspoon black pepper
  • ¼ cup + 2 tablespoons water or vegetable broth
  • Pinch of salt‌
  • 8 ounces tempeh
  • ½ pound baby bok choy
  • ½ tablespoon sesame oil
  • Lime juice, for serving
  • White sesame seeds, for garnish
  • Red pepper flakes, for garnish
Directions
  1. To make the marinade, place all the marinade ingredients in a large bowl and whisk well to combine. Taste and adjust for salt or other seasonings, if necessary.‌
  2. Remove ⅓ of the marinade and place it in a small bowl. Set aside.‌
  3. Slice the tempeh into thin slices about ⅜-inch (1-centimeter) thick.‌
  4. Place the tempeh slices in the large bowl with the greater portion of marinade.‌
  5. Use a spoon to gently coat all the tempeh slices with the marinade. Let it sit for at least 30 minutes and as long as overnight, stirring gently and turning the tempeh occasionally to evenly coat both sides. Refrigerate the bowl if marinating for more than 1 hour.‌
  6. Preheat the oven to 400 F.
  7. Thoroughly wash the boy choy to remove any dirt, and dry well.‌
  8. Cut the lower ends off each bok choy, then slice the bok choy in half lengthwise.‌
  9. Generously brush each piece of bok choy on both sides with marinade reserved in the small bowl. Place the pieces face down on a parchment paper–lined sheet pan.‌
  10. Roast the bok choy for up to 10 minutes, flipping them halfway through. They'll be done when the leaves are crispy and the bulbs are tender and can be pierced with a fork.‌
  11. While the boy choy roasts, heat sesame oil in a large skillet on medium.‌
  12. Using tongs, transfer the tempeh slices to the skillet and fry in a single layer for 4–5 minutes per side, until crispy and slightly blackened. Before flipping, brush the slices with a little marinade if they get too dry. Don't add too much, or the marinade will burn.
  13. Place the excess marinade in a small saucepan. Heat it to a simmer and let it cook for 10 minutes to make a sauce.‌
  14. Plate the roasted bok choy and tempeh together on a plate and top with white sesame seeds, roasted red pepper flakes, and a splash of lime juice. Serve immediately with the reduced marinade on the side.