Crispy Tempeh with Charred Broccoli and Lime Crema
Ingredients
- 8 ouncestempeh
- 1 medium headbroccoli
- 3 tablespoonolive oil
- 1lime
- ½ cupsour cream
- 2 clovesgarlic
- 1 smalljalapeño
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 2 cloves garlic
- 02
Slice 1 small jalapeño
Method
- 01
Cut tempeh into 1/4-inch-thick slabs. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, pan-fry tempeh 4-5 minutes per side until golden and crispy. Transfer to a plate and season with salt and pepper.
- 02
In the same skillet, add remaining 1 1/2 tablespoons olive oil. Cut broccoli into florets and add to the hot pan in a single layer. Don't stir for 3-4 minutes to develop char, then toss and cook another 2-3 minutes until tender-crisp and charred at edges. Season with salt and pepper.
- 03
While broccoli cooks, make the crema: Combine sour cream, juice from the lime, and minced garlic in a small bowl. Season to taste with salt and pepper.
- 04
Plate tempeh and broccoli together. Drizzle with lime crema. Serve with sliced jalapeño and a pinch of red pepper flakes on top.
Spice Tips
For warmth without heat, add 1/4 teaspoon smoked paprika to the lime crema. For more kick, increase red pepper flakes or use a hot jalapeño. A handful of fresh cilantro stirred into the crema adds brightness.
Lime crema can be made up to 2 hours ahead. For extra tang, add 1 tablespoon fresh lime juice instead of water to the crema.