Greg DuPree
Active Time
10 Mins
Total Time
10 Mins
Yield
Serves 2 (serving size: 3/4 cup brussels sprouts, 2 ounces tempeh, and 1 1/2 tablespoons dressing)

This spicy Thai-style dish is like a burst of hearty freshness—but with ingredients that are just as good during the winter months. Look for tempeh with the other vegetarian meat subs in the produce aisle.

How to Make It

Step 1

Heat a medium skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add the tempeh; cook until very crispy and browned, about 2 minutes per side. Transfer to a plate.

Step 2

Whisk together the soy sauce, vinegar, salt, 1 tablespoon of the cilantro, and the remaining sesame oil in a medium bowl. Add the Brussels sprouts, and toss to coat. Divide the mixture between 2 bowls. Sprinkle with chile slices and peanuts, and top with the tempeh slices. Drizzle with any remaining dressing, and top with the remaining 1 tablespoon cilantro. Serve with lime wedges.

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