Pan-Braised Tempeh with Tropical Salsa
This vegan main course is so great in the summer when we are looking to create food that cools us in the heat of the season.
1 cup finely minced fresh pineapple
1 cup finely minced fresh papaya or mango
1/2 red onion, finely diced
3 cloves fresh garlic, finely minced
1 red bell pepper, finely diced
1 jalape�no chile, finely diced, do not remove seeds or ribs
2 small, firm plum tomatoes, finely diced, seeds removed
Juice of 1 lime
Juice of 1/2 orange
2 tablespoons finely minced fresh cilantro
4 tablespoons finely minced fresh flat-leaf parsley
1/2 teaspoon sea salt
Scant pinch cracked black pepper
3 tablespoons avocado oil
1 tablespoon brown rice syrup
2 teaspoons soy sauce
16 ounces tempeh, cut into 2-inch slices
8 baby bok choy, tips trimmed, rinsed well, left whole
Make the salsa: Combine all ingredients in a medium bowl. Set aside to allow the flavors to develop.
While the tempeh cooks, bring a pot of water with a pinch of salt to a boil. Add bok choy and cook until the stems are crisp-tender and the green part of the leaves are wilted and bright green, 3 to 4 minutes. Drain the bok choy and arrange on a platter. Place tempeh on top and dollop salsa on tempeh. Serve any extra salsa in a separate bowl.
Makes 4 servings.