Tempeh with Bitter Melon and Spicy Honey

This recipe is great for a quick light but flavorful lunch or dinner. Not to mention healthy! The tempeh gets crispy and provides a nutty flavor which provides balance to the bitter melon. Honey helps to tamp down the bitterness too. Brighten it up with some lime and spicy chilis and you have a tangy, sweet and spicy meal.

Recipe by Tierney Larson

Servings: 4

Ingredients:
1 bitter melon, ends trimmed, sliced long wise, seeds removed and discarded. Slice into half moons about 1/8 inch thick

kosher salt

2 or 3 small green or red Thai chilis, thinly sliced

the juice of 1 lime, about 1 tbl plus 1 tsp

1 tbl plus 1 tsp honey

grapeseed oil

8oz tempeh, sliced 1/4 inch thick

1 tsp garlic-ginger paste

1 tsp cumin seeds

Rice for serving

ok so..toss the bitter melon slices in a small bowl with a pinch of kosher salt and let sit for 10 min. When done rinse and set aside. Meanwhile add the lime juice, honey and a pinch of salt into a small bowl. Add in the Thai chilis and stir. Taste and add more salt, lime or honey if necessary to make a sweet tangy spicy dressing, set aside.

Heat 1 tbl of oil in a medium skillet over medium high heat. When hot, sprinkle the tempeh with kosher salt on either side and add to the pan in one layer without overcrowding the pan. Brown the tempeh on either side about 4 minutes per side until they’re golden and crisp. Remove and set aside. To the same pan, add a splash of oil if the pan looks dry, then add the bitter melon, cumin seeds, a pinch of kosher salt and the ginger garlic paste. Stir and let cook for about 1 minute then remove from the heat. To serve, place the tempeh and bitter melon on top of rice, then spoon over the spicy dressing. Enjoy!

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Tempeh with Bitter Melon and Spicy Honey

Author: Tierney Larson

This recipe is great for a quick light but flavorful lunch or dinner. Not to mention healthy! The tempeh gets crispy and provides a nutty flavor which provides balance to the bitter melon. Honey helps to tamp down the bitterness too. Brighten it up with some lime and spicy chilis and you have a tangy, sweet and spicy meal.

Ingredients

• 1 bitter melon, ends trimmed, sliced long wise, seeds removed and discarded. Slice into half moons about 1/8 inch thick
• kosher salt
• 2 or 3 small green or red Thai chilis, thinly sliced
• the juice of 1 lime, about 1 tbl plus 1 tsp
• 1 tbl plus 1 tsp honey
• grapeseed oil
• 8oz tempeh, sliced 1/4 inch thick
• 1 tsp garlic-ginger paste
• 1 tsp cumin seeds
• Rice for serving

Instructions

1. ok so..toss the bitter melon slices in a small bowl with a pinch of kosher salt and let sit for 10 min. When done rinse and set aside. Meanwhile add the lime juice, honey and a pinch of salt into a small bowl. Add in the Thai chilis and stir. Taste and add more salt, lime or honey if necessary to make a sweet tangy spicy dressing, set aside.
2. Heat 1 tbl of oil in a medium skillet over medium high heat. When hot, sprinkle the tempeh with kosher salt on either side and add to the pan in one layer without overcrowding the pan. Brown the tempeh on either side about 4 minutes per side until they’re golden and crisp. Remove and set aside. To the same pan, add a splash of oil if the pan looks dry, then add the bitter melon, cumin seeds, a pinch of kosher salt and the ginger garlic paste. Stir and let cook for about 1 minute then remove from the heat. To serve, place the tempeh and bitter melon on top of rice, then spoon over the spicy dressing. Enjoy!