Cauliflower fried "rice" with Crispy Sesame-Honey Tempeh

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Cauliflower fried "rice" with crispy sesame-honey tempeh

Serves 4-6

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TEMPEH INGREDIENTS

• 2 blocks of organic tempeh, diced into cubes

• 2 teaspoons sesame oil

• 2 tablespoons liquid aminos (or low sodium soy sauce, coconut aminos)

• 1 tablespoon sriracha

• 1 teaspoon honey

• 1 tablespoon warm water

TEMPEH DIRECTIONS

1. Heat sesame oil in a cast iron pan over medium heat.

2. Add tempeh and cook until browned (about 3-4 mins). Flip and brown the other side (another 3-4 mins).

3. Add liquid aminos, sriracha, honey and warm water and stir to coat the tempeh. Remove from the heat and set aside.

CAULIFLOWER RICE INGREDIENTS

• 1 tablespoon finely chopped ginger

• 3 garlic cloves, minced

• 2-3 carrots, diced

• 1 bell pepper, diced

• 1/2 cup frozen peas

• 1 cup shredded purple cabbage

• 2 cups riced cauliflower*

• 3 tablespoons liquid aminos (or low sodium soy suace, coconut aminos)

• 2 tablespoons apple cider vinegar (or rice vinegar)

• 1 tablespoon toasted sesame oil

CAULIFLOWER RICE INSTRUCTIONS

1. Heat 2 teaspoons of oil over medium heat in a large pan.

2. Add ginger and garlic and saute until fragrant (about 1-2 mins).

3. Add carrot, pepper and cabbage. Saute until tender (about 3-4 minutes).

4. Add cauliflower rice and green peas. Saute for 2-3 minutes.

5. Mix in liquid aminos, apple cider vinegar and sesame oil and stir to combine.

Optional toppings: sesame seeds, green onion, red pepper flakes, scrambled egg

*Grate the cauliflower in a food processor with the grating disc OR use pre-riced cauliflower (fresh or frozen both work)