Tempeh Bahn Mi

I am getting…rather large.

& I keep forgetting about it until I see a mirror or try to, oh I don’t know, just get up off the couch.

I was so hyper aware I was pregnant with Lou. It ruled all my thoughts. This time, it’s just all going by so quickly!

Granted, last time I was pregnant, Covid had locked us all down & I was forced to sit indoors on my large behind & just stare at my belly. This time, I’m moving & grooving! We’re busy with activities! I try to walk up a flight of stairs & am quickly humbled! I’m grateful it’s going by smoothly & quickly, but I also know I’ll miss it when it’s all over. I love feeling her kicks & wriggles. Even though neither Garr or Lou enjoy it…I really hope this kid gets some of my qualities & is not just a slick clone of her father.

All to say, if you see me, I am large, barely in charge & very hungry, so beware.

Time: 40 minutes (prep + cooking) | Serves: 3-4 sandwiches

Ingredients:

  • 1 package of tempeh, sliced thin
  • 2 tbsp of soy sauce
  • 2 tbsp of maple syrup
  • 1 tbsp of rice vinegar
  • 1 tbsp of sesame oil
  • 1/2 tsp of corn starch
  • 1 tsp of garlic powder
  • 2 tbsp of olive oil
  • Pickled red onions
  • Pickled cucumbers
  • Shredded carrots
  • Sliced radishes
  • Big bunch of cilantro
  • Crunchy bread
  • Hot sauce or sriracha, for serving

How to:

  • In a bowl, combine soy sauce + maple syrup + rice vinegar + sesame oil + garlic powder
  • Pour over tempeh in a shallow dish, set aside to marinate for 15 minutes
  • Heat oil in a pan over medium heat
  • Add tempeh slices + cook about 3 minutes on each side, reserve the marinade!
  • Add the cornstarch to the remaining marinade
  • When the tempeh is cooked, add the marinade to the skillet + cook another minute
  • To serve, layer some tempeh on your crunchy bread + top with veggies + cilantro + hot sauce or sriracha
  • Grab a bib & dig in

Adapted from here!

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