Crispy Tempeh with Hot Garlic Oil and Charred Greens
Ingredients
- 1 block (8 oz)tempeh (organic, non-GMO)
- 4 tablespoonolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 1fresh lime
- 2 tablespoonsoy sauce
- 8 ouncedark leafy greens (kale, collards, or mustard greens)
- 1 tablespoonsesame seeds (for finishing)
- 1 teaspoonsea salt
Prep
- 01
Slice 6 garlic cloves thinly.
- 02
Wash and roughly chop 8 ounces leafy greens, removing any tough stems.
- 03
Cut 1 lime into halves for juicing.
Method
- 01
Slice the tempeh block lengthwise into 4 thin planks, then cut each plank into 3-inch strips.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, fry tempeh strips until golden and crispy on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside.
- 03
In the same skillet, reduce heat to medium. Add remaining 2 tablespoons olive oil, then add sliced garlic and red pepper flakes. Stir constantly until the garlic is fragrant and just turning light golden, about 1 to 2 minutes. Do not burn.
- 04
Add the greens to the skillet in batches, stirring and pressing them down until wilted, about 4 to 5 minutes total. Season with 1/2 teaspoon sea salt.
- 05
Return tempeh strips to the skillet. Drizzle with soy sauce and toss gently to coat. Squeeze juice from the lime over the pan and toss again.
- 06
Transfer to a serving plate, sprinkle with sesame seeds, and serve immediately.
Spice Tips
For gentler heat, reduce red pepper flakes to 1/4 teaspoon or omit entirely. For more fire, add 1/4 teaspoon cayenne pepper or a small pinch of smoked paprika for depth. A dash of sriracha or chili oil stirred in at the end adds complex heat and richness.
Tempeh's earthy flavor pairs beautifully with the spicy garlic oil and bright lime. For meal prep, fry the tempeh ahead and rewarm it in the skillet with fresh garlic oil and greens when ready to eat. Serve with rice or noodles to soak up the sauce if desired.