* Cooked Jasmine rice or cilantro lime rice * Lime wedges for serving
###Instructions
1. Mix the Sauce: In a small bowl, whisk together the tamari, mirin, brown sugar, sesame oil, five spice, and bouillon paste (if using). Set aside.
1. Prep the Tempeh: Slice the tempeh into thin slabs, then stack and slice crosswise into small bite-sized pieces.
1. Sauté the Tempeh: Heat 1 1/2 tbsp oil in a large skillet over medium heat. Add tempeh in a single layer. Cook undisturbed for 3 mins, then stir occasionally until golden all over, about 3-5 more mins. Transfer to a paper towel-lined plate.
1. Cook the Corn: Cut the kernels off the cob. Add another 1 1/2 tbsp oil to the same skillet. Spread corn in a single layer, cook undisturbed for 3-4 mins, then toss and sauté another 2 mins until lightly charred. Season with salt.
1. Add Aromatics: Stir in garlic and cook for 1 min. Add ginger and white parts of scallions; cook for another min.
1. Glaze the Tempeh: Return tempeh to the skillet. Pour in the sauce, stirring to coat. Scrape the bottom of the pan with a wooden spatula and cook until the sauce thickens and caramelizes around the tempeh, about 2-3 mins. Stir in peas, if using, then remove from heat.
1. Make the Scallion Salad: In a small bowl, combine cilantro, scallion, pepper, and pistachios. Just before serving, drizzle with sesame oil and a pinch of salt. Toss gently.
1. Serve over rice and top with some of the salad and a squeeze of lime and enjoy.
2 Comments
###Ingredients
**Sticky Tempeh**
* 2 tbsp tamari
* 2 tbsp mirin
* 1 tbsp light brown sugar
* 1 tsp toasted sesame oil
* 1/2 tsp five spice
* 1/2 tsp vegetable bouillon paste or an extra 1/2 tbsp tamari (optional)
* 3 tbsp avocado oil or more if needed
* 1, 8 oz block of tempeh
* 1 corn on the cob
* 3 scallions, chopped into 1-in pieces
* 5 cloves garlic, minced
* 1 inch ginger, grated or minced
* 1/2 cup frozen peas, thawed (optional)
**Herby Salad**
* 1/3 cup cilantro, roughly chopped
* 2 scallions, thinly sliced
* 1 serrano pepper, thinly sliced (omit if spice intolerant)
* 1 tbsp pistachios, roughly chopped (optional)
* 1 tsp toasted sesame oil
* Kosher salt
**To Serve**
* Cooked Jasmine rice or cilantro lime rice
* Lime wedges for serving
###Instructions
1. Mix the Sauce: In a small bowl, whisk together the tamari, mirin, brown sugar, sesame oil, five spice, and bouillon paste (if using). Set aside.
1. Prep the Tempeh: Slice the tempeh into thin slabs, then stack and slice crosswise into small bite-sized pieces.
1. Sauté the Tempeh: Heat 1 1/2 tbsp oil in a large skillet over medium heat. Add tempeh in a single layer. Cook undisturbed for 3 mins, then stir occasionally until golden all over, about 3-5 more mins. Transfer to a paper towel-lined plate.
1. Cook the Corn: Cut the kernels off the cob. Add another 1 1/2 tbsp oil to the same skillet. Spread corn in a single layer, cook undisturbed for 3-4 mins, then toss and sauté another 2 mins until lightly charred. Season with salt.
1. Add Aromatics: Stir in garlic and cook for 1 min. Add ginger and white parts of scallions; cook for another min.
1. Glaze the Tempeh: Return tempeh to the skillet. Pour in the sauce, stirring to coat. Scrape the bottom of the pan with a wooden spatula and cook until the sauce thickens and caramelizes around the tempeh, about 2-3 mins. Stir in peas, if using, then remove from heat.
1. Make the Scallion Salad: In a small bowl, combine cilantro, scallion, pepper, and pistachios. Just before serving, drizzle with sesame oil and a pinch of salt. Toss gently.
1. Serve over rice and top with some of the salad and a squeeze of lime and enjoy.
[Source](https://www.instagram.com/reel/DKx5EqPMT7w/)
This would be great with soy sauce instead of tamari, dashi (fish bouillon) instead of veggie stock, and chicken instead of tempeh.