Healthy Global Cuisine: Glass-Glazed Tempeh with Crispy Couscous and Zesty Vinegar Flair

Discover a delightful fusion of flavors with this tantalizing recipe for Glass-Glazed Tempeh paired with Crispy Couscous and a refreshing Zesty Vinegar Flair. This dish not only satisfies your taste buds but also aligns perfectly with healthy global cuisine principles. Tempeh provides a rich, nutty flavor and is an excellent source of plant-based protein, while crispy couscous adds a satisfying crunch. The zesty vinegar brings a bright, tangy note that elevates the entire dish.

Ingredients

For the Glass-Glazed Tempeh

• 1 block (8 oz) of tempeh, sliced into thin strips
• 1/4 cup soy sauce or tamari (for gluten-free)
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cornstarch (for glazing)

For the Crispy Couscous

• 1 cup couscous
• 1 1/4 cups vegetable broth (or water)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley or cilantro (for garnish)

For the Zesty Vinegar Flair

• 3 tablespoons apple cider vinegar
• 1 tablespoon honey or agave syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Cooking Instructions

Step 1: Prepare the Glass-Glazed Tempeh

1. In a medium bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and minced ginger.
2. Add the sliced tempeh to the marinade, ensuring all pieces are well-coated. Allow it to marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
3. After marinating, remove tempeh from the marinade and pat dry with a paper towel. This helps the glaze stick better.
4. In a small bowl, mix cornstarch with a little water to create a slurry. Coat the marinated tempeh strips lightly with this mixture.
5. In a non-stick skillet over medium heat, add a splash of oil. Once hot, add the tempeh strips and cook for about 3-4 minutes on each side, or until golden brown and crispy. Drizzle with leftover marinade towards the end for a shiny glaze.

Step 2: Prepare the Crispy Couscous

1. In a saucepan, bring the vegetable broth (or water) to a boil. Add salt and pepper to taste.
2. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the liquid.
3. Fluff the couscous with a fork, then transfer it to a skillet over medium heat with olive oil. Sauté for about 5-7 minutes, stirring frequently until the couscous is crispy and golden.

Step 3: Make the Zesty Vinegar Flair

1. In a small bowl, whisk together the apple cider vinegar, honey (or agave syrup), Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.

Step 4: Assemble the Dish

1. On a plate, create a bed of crispy couscous. Arrange the glass-glazed tempeh on top.
2. Drizzle the zesty vinegar flair over the tempeh and couscous. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Cooking Tips

• For a richer taste, you can grill the tempeh instead of pan-frying. This will add a nice smoky flavor.
• To enhance the dish’s nutritional profile, consider adding sautéed vegetables such as bell peppers, zucchini, or spinach alongside the tempeh and couscous.
• If you want to make this dish vegan, simply use agave syrup instead of honey in the zesty vinegar flair.

Serving Suggestions

This dish pairs beautifully with a light salad, such as a cucumber and tomato salad dressed with lemon juice and olive oil. Additionally, serve with a side of roasted vegetables for a complete meal.

Feel free to experiment with different grains such as quinoa or farro instead of couscous for a unique twist.

Further Reading and Resources

Explore more about the nutritional benefits of tempeh at Tempeh Nutrition. For a deeper dive into plant-based cooking techniques, check out Plant-Based Cooking.

Bring this delightful recipe to your kitchen and experience the wonderful blend of healthy global cuisines. Don’t forget to share your creations and spread the love for healthy cooking! Happy cooking!