Sichuan Crispy Tempeh & Eggplant Stir-Fry with Sesame Brown Rice

Name: Sichuan Crispy Tempeh & Eggplant Stir-Fry with Sesame Brown Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 4 oz tempeh block; 1 medium Japanese eggplant; 3/4 cup brown rice (cooked); 1 tbsp sesame seeds; 1 tbsp ginger; 3 cloves garlic cloves; 2 stalks scallions; 2 tbsp black vinegar or rice vinegar; 1.5 tbsp tamari or soy sauce; 1 tsp maple syrup; 1/2 tsp Sichuan peppercorns; 1.5 tbsp sesame oil; 1.5 tbsp avocado oil or neutral oil; 3 tbsp water or vegetable broth; 1/4 tsp red chili flakes; 1 tbsp fresh cilantro

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

Numbing Sichuan peppercorns meet crispy pan-fried tempeh and silky roasted eggplant in this bold Chinese-inspired dinner. Tossed with ginger, garlic, and a tangy black vinegar glaze, served over nutty sesame brown rice for a perfectly balanced, protein-rich meal.

Ingredients

4 oz tempeh block
1 medium Japanese eggplant
3/4 cup brown rice (cooked)
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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