tamari butter tempeh with shredded brussels sprouts
Equipment: Electric steamer or steamer insert that fits inside a pot with a lid. Large skillet or wok.
  • 8 oz. tempeh, cut into 12 triangles
  • 3 T. butter (don't be tempted to cut back on this... I tried less once and it wasn't worth it!)
  • 2 T. tamari (or soy sauce)
  • Scant 1 T. brown sugar
  • 1 T. water
  • 1 tsp. dark sesame oil (the kind that tastes like sesame - optional)
  • 10 oz. shredded brussels sprouts or Napa cabbage (I purchased pre-shredded sprouts, but you could also use a mandoline to shred your own)
  • 5 green onions, thinly sliced
  • 1-2 T. sesame seeds, toasted (you can cheat by microwaving them for 1 minute!)
  1. Steam the tempeh: If using an electric steamer, fill the water tank, place the tempeh in a single layer in the steamer basket, cover, and set for 10-12 minutes (I like it a bit softer so I do 12 minutes). If using a pot with insert, fill the pot with water up until the bottom of the insert (without letting water in the insert), place the tempeh in the insert, bring to a boil, lower the heat, and steam for 10-12 minutes.
  2. Prepare sprouts/cabbage: Combine the butter, tamari, brown sugar, water, and sesame oil in a large skillet or wok over medium-high heat. When the butter has melted, crank the heat up to high, stir in the shredded brussels sprouts or cabbage so it's all coated with tamari-buttery goodness, let sit for about 1 minute untouched (this helps get a nice char on some of the sprouts), then sauté until just starting to collapse - this only takes a few minutes.
  3. Assemble the dish: Once your tempeh is steamed and your brussels sprouts/cabbage are done, combine together, stirring well. Serve by itself or over rice, topped with sliced green onions and toasted sesame seeds. Enjoy!
Recipe by radish*rose at http://radishrose.net/2016/01/31/soy-butter-tempeh-with-shredded-brussels-sprouts/