Sesame eggplant, shiitake and tempeh

Many of us are familiar with tofu, but tempeh? What is that?

Tempeh is a fermented food high in plant-based protein, typically made of soybeans but it can also be made of other grains. My go-to is Trader Joe’s 3 organic grain tempeh, which is made of soybeans, brown rice, barley, and millet. Even if you eat an omnivore diet, I recommend to include tempeh occasionally in your dishes for an nutritional boost and to treat your gut.

Mushrooms are loaded with phytonutrients, including beta-glucans, that can help with immunity and cardiovascular health. Fermented foods like tempeh are also known to improve immunity. Thus, this dish can boost you immunity, in a delicious way! The Asian flavors of ginger and sesame oil pair perfectly with the natural flavors of the eggplant, shiitake mushrooms and tempeh. I recommend to complement the dish with a complex carb, like whole bread, brown rice or other grain, for a complete and balanced meal.

To me, the best place to get Asian seasonings like soy sauce or sesame oils are local Asian markets, for variety and price, and to support local businesses. These products are usually available in most supermarket chains too.

Ingredients

Makes 3-4 servings.

• 1 (8 oz) plain tempeh
• 2 tablespoon of reduced-sodium soy sauce (I recommend Kimlan)
• 0.5 tablespoon sesame oil
• 0.5 tablespoon toasted sesame oil
• 1/2 teaspoon sriracha (optional, will add moderate heat)
• 1 garlic clove, crushed
• 1 tablespoon of grated fresh ginger root
• 1 eggplant, peeled and cubed
• 10 oz shiitake mushrooms, quartered
• 1 onion, sliced
• Salt and pepper

Instructions

1. Cube the tofu in bite sizes, about 1×1 cm (half inch).
2. Add tofu, eggplant, shiitakes and onion to a large bowl.
3. In a small bowl, prepare the marinade: mix the soy sauce, sesame oils, sriracha (if using), garlic and ginger.
4. Poor the marinade into the tofu and veggie bowl and mix well. There won’t be excess of liquid.
5. Cover and refrigerate for for at least 30 min. About 3 hours is ideal, but longer is good too. If you can, stir occasionally.
6. Preheat the oven to 400 degrees Fahrenheit.
7. Transfer the veggie and tempeh mix to an oven safe pan, ideally large enough to spread it in a single layer.
8. Bake for about 30 minutes or until the veggies are soft and golden.
9. Serve with whole grain bread, grain or pasta for a complete meal.