Don’t let the long name of this recipe fool you…it’s not difficult to make!
Yet everyone you serve this to will think they’re eating a gourmet dinner at a high-priced restaurant!
This recipe has been a regular in our house since a friend shared it with me back in 2020. And I’m sure it’s not going away any time soon!
It’s the combination of flavors that make this dish different – and superb!
In the past, I wasn’t a big fan of tempeh (TEM-pay); but this recipe has made me a believer. (See the photo and read more about tempeh below).
- Omit the teaspoon of oil. You don’t need it for many reasons, plus you won’t miss it.
- The recipe calls for tempeh, which can be found in the produce section of most grocery stores. Walmart stocks it too…near the tofu.Never heard of Tempeh? It’s basically a fermented bean ‘block’ made with soybeans and grains. Other types of beans can be used, but soybeans are the most common.I use the Lightlife brand shown below, which is made with organic soybeans and brown rice. Cut the ‘block’ into small bite-sized cubes for this recipe.
- You’ll only need one skillet, which is why I give this recipe a good EAP rating (the amount of Equipment And Pans needed!) Both the ginger mixture and the almond butter sauce are whisked in small bowls.
- I use organic sweet potatoes (cheapest at Walmart), but any type of sweet potatoes will work.
- Do use the chopped scallions on top, they’re a nice addition. The hot sauce is optional; I advise tasting how delicious the potatoes are before adding hot sauce though.
- The recipe makes 4 servings, but can easily be doubled!I’d love to know if you give this recipe a try!PS: Don’t forget to check out my free training class (3 Food Mistakes Most People are Making). If you’re READY to make the lifestyle changes needed to achieve your weight and health goals, watch this free call and consider scheduling a chat with me.