Braised Tempeh & Bok Choy


16 ounces tempeh, cut into 1/2 inch dice

1 cup low-sodium Vegetable Broth

1 medium red onion, chopped

3 to 4 small heads baby bok choy, trimmed and halved lengthwise, or 5 cups coarsely chopped boy choy

3 garlic cloves, minced

2 tbsp. grated fresh ginger

2 tbsp. white miso paste

1 tbsp. rice vinegar

2 tbsp. Unami Sauce (see below)

1/2 teaspoon red pepper flakes, or to taste

1 teaspoon date sugar

1/2 red bell pepper, minced

1 cup chopped mushrooms

4 scallions, chopped

Unami Sauce

1 cup Vegetable Broth

1 tsp minced garlic

1 tsp grated fresh ginger

1 tbsp. blackstrap molasses

1 1/2 teaspoons Date Syrup

1/2 tsp jarred tomato paste

1/2 tsp ground black pepper

1 1/2 tsp white miso paste blended with 2 tbsp. water

2 tsp blended peeled lemon (one peeled lemon blended in the food processor)

1 tbsp. rice vinegar


1. Steam the tempeh in a steamer basked over boiling water for 15 minutes. Uncover and set aside.

2. Heat 1/4 cup of the broth in a large skillet or work over medium-high heat. Add the onion and bok choy, and cook, stirring until tender, about 5 minutes. Remove from skillet and set aside.

3. Heat the remaining 3/4 cup of broth in the same skillet over medium heat. Stir in the garlic, ginger, miso, vinegar, Unami Sauce, red pepper flakes, and date sugar. Add the bell pepper, mushrooms, scallions, and steamed tempeh and stir to combine. Lower the heat to a simmer and cook for 5 minutes longer, stirring occasionally. Add the onion and bok choy, and cook for about 3 minutes longer to heat through. Serve hot.