Korean Barbecue Tempeh, Roasted Sweet Potato Wedges, and Brussels-Sprouts Slaw with Peanuts
This dinner comes together relatively quickly. Serves 4.
Korean Barbecue Tempeh – from Cooking Light
This wet rub is also delicious on salmon, and any leftover is also tasty with the sweet potato! Serves 4.
- 2 packages tempeh, each cut in half
- 8 garlic cloves, minced
- 1/2 cup packed brown sugar
- 4 tsp low-sodium soy sauce
- 4 tsp sesame oil
- 2 tsp salt
Combine garlic, sugar, soy sauce, oil and salt.
Rub onto both sides of tempeh pieces.
Grill on both sides until tempeh is heated through and there are grill marks, about 4 – 5 minutes per side.
Roasted Sweet Potato Wedges
- 2 medium sweet potatoes
- 2 TBS olive oil
- salt and freshly ground black pepper to taste
Preheat oven to 450, with rack in lower third of oven. Slice sweet potatoes into thick wedges, at least 8 wedges per potato.
Toss with olive oil and arrange, skin side down, on a heavy baking sheet. Season with salt and pepper.
Roast for 30 minutes, or until tender and charred in spots.
Brussels-Sprouts Slaw with Peanuts – adapted from Mark Bittman, NY Times Magazine
- 1 lb. brussels sprouts, shredded (use the shredding disk of a food processor)
- 1/2 cup chopped scallions
- 1/2 cup chopped roasted peanuts
- 1/2 cup chopped cilantro
- 1/3 cup light mayonnaise
- 1/4 cup lime juice
- 2 TBS fish sauce
- 2 tsp sugar
Combine shredded brussels sprouts, scallions, peanuts and cilantro in a large bowl.
In a small bowl, whisk together mayonnaise, lime juice, fish sauce and sugar.
Pour dressing into sprouts mixture and toss well to combine.