Ingredients
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8 oz tempeh, cut into 1-inch cubes tempeh8 oz tempeh, cut into 1-inch cubes
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2 heads baby bok choy, halved lengthwise baby bok choy2 heads baby bok choy, halved lengthwise
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1 red bell pepper, cut into 1-inch pieces red bell pepper1 red bell pepper, cut into 1-inch pieces
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2 tablespoons tamari (or gluten-free soy sauce) tamari2 tablespoons tamari (or gluten-free soy sauce)
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon toasted sesame oil toasted sesame oil1 tablespoon toasted sesame oil
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 teaspoon Chinese five-spice powder chinese five-spice powder1 teaspoon Chinese five-spice powder
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1-inch piece fresh ginger, grated ginger1-inch piece fresh ginger, grated
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1 tablespoon chili garlic sauce (or sambal oelek) chili-garlic sauce1 tablespoon chili garlic sauce (or sambal oelek)
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1 tablespoon toasted sesame seeds toasted sesame seeds1 tablespoon toasted sesame seeds
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2 scallions, thinly sliced scallions2 scallions, thinly sliced
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Lime wedges, for serving limeLime wedges, for serving
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Bamboo or metal skewers metal skewersBamboo or metal skewers
Directions
Marinate tempeh for robust flavor, then skewer with bok choy and red pepper. Grill until charred and aromatic. Serve hot with sesame-chili dipping sauce. For best flavor, marinate tempeh for up to 1 hour. Substitute tofu for tempeh if desired, and adjust grill time for thickness. Serve with steamed jasmine rice for a heartier meal.
Steps
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1
Done
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In a medium bowl, whisk together tamari, maple syrup, toasted sesame oil, rice vinegar, Chinese five-spice, garlic, and ginger to make the marinade. |
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2
Done
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Add tempeh cubes to the bowl and toss to coat. Marinate for at least 15 minutes (up to 1 hour for deeper flavor). |
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3
Done
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Thread marinated tempeh, red bell pepper, and bok choy halves onto skewers, alternating pieces for color and texture. |
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4
Done
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Preheat grill or grill pan to medium-high heat. Lightly oil the grill grates if not non-stick. |
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5
Done
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Grill skewers for 4-5 minutes per side, turning until tempeh is golden and vegetables are slightly charred and tender. |
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6
Done
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Meanwhile, whisk together chili garlic sauce, a splash of tamari, and lime juice for a quick dipping sauce. |
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7
Done
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Transfer skewers to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve with lime wedges and dipping sauce. |
