Korean Barbecue Tempeh, Roasted Sweet Potato Wedges, and Brussels-Sprouts Slaw with Peanuts

Korean Barbecue Tempeh, Roasted Sweet Potato Wedges, and Brussels-Sprouts Slaw with Peanuts

by Jennifer

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

Prepare grill.

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

Serves 4.

  •  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

Serves 4.

  •  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.

Stir-Fried Cabbage and Edamame with Soba Noodles

By Jennifer

Stir-Fried Cabbage and Edamame with Soba Noodles

Remember that purple cabbage from the Rainbow Stir-Fry recipe a few weeks back?  I came up with this recipe as a way to use up some of the left-over cabbage.

Serves 4 adults.

  • 1 onion, sliced vertically
  • 2 garlic cloves, chopped
  • 1 TBS peanut oil
  • about 4 cups thinly sliced purple cabbage
  • 3/4 cup stir-fry sauce, such as House of Tsang Classic Stir Fry Sauce (I found this in my regular supermarket)
  • 8.8 oz. soba noodles
  • 1 cup frozen shelled edamame
  • 1/2 cup lightly salted roasted peanuts, chopped

Simmering soba and edamame

Bring a medium-sized pot of water to a boil;  add the soba noodles and edamame and simmer for 6 – 7 minutes, or according to your soba noodle package directions.  Drain.

Draining soba and edamame

While the soba and edamame are cooking, heat a wok over medium-high heat.  Add the peanut oil and swirl around the wok.

Onions in the wok

Add the onions and stir-fry for 2 -3 minutes, until they begin to soften and brown.

Adding garlic

Add the garlic and stir-fry until fragrant, about 30 seconds.

Adding cabbage

Add the cabbage and stir-fry about 4 minutes.

Adding soba, edamame and sauce to vegetables

Add the stir-fry sauce, soba noodles and edamame, and toss well to heat through.  Serve sprinkled with the chopped peanuts.