Broiled Tempeh with Kale and Garlic
Ingredients
- Tempeh:
- 1 pound soy tempeh
- 1/2 cup tamari
- 2 tablespoons pure maple syrup
- 2 tablespoons toasted sesame oil
- 4 teaspoons mirin
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 1/2 teaspoons minced garlic
- Roasted Garlic:
- 20 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Greens:
- 2 tablespoons canola oil
- 2 large onions, thinly sliced
- 1 (4-inch) piece ginger, peeled and cut into julienne strips
- 2 garlic cloves, minced
- 2 bunches of green kale
- 2 bunches of red chard
- 1 tablespoon tamari (a type of soy sauce that's made without wheat; available in health food and specialty stores)
Preparation
To make the tempeh: Cut the tempeh into 4 by 1 by 1/2-inch strips.
Whisk the tamari, syrup, sesame oil, mirin, ginger and garlic in 13 by 9 by 2-inch baking dish. Add the tempeh and turn to coat (the tempeh should be almost completely submerged in the marinade).
Cover and refrigerate overnight, turning occasionally.
Preheat the broiler. Line a rimmed heavy baking sheet with aluminum foil. Lightly oil the foil. Remove the tempeh from the marinade, and allow the excess marinade to drip off. Arrange the tempeh in a single layer over the prepared baking sheet.
Broil for 5 minutes, or until the tempeh is brown. Turn the tempeh over and brush with some of the reserved marinade. Broil 5 minutes longer, or until the tempeh is brown. Cut the tempeh into 1-inch pieces and set aside.
To roast the garlic: Preheat the oven to 400ºF. Place the whole garlic cloves in a small glass baking dish. Add the oil, salt, and pepper, and toss to coat. Cover the baking dish tightly with foil and bake for 30 minutes, or until the garlic is golden brown and tender.
Cool. Peel the garlic to release the cloves. Transfer the cloves to a small bowl.
To make the greens: Heat the oil in a heavy large pot over medium heat. Add the onions, ginger, and minced garlic. Sauté for 5 minutes, or until the onions are translucent. Add the greens and toss to coat.
Cover and cook over medium heat for 5 minutes, stirring occasionally, or until the greens are almost tender.
Uncover and continue cooking the greens for 5 minutes, or until the greens are tender. Remove from the heat. Stir in the tamari, then the broiled tempeh pieces and roasted garlic cloves. Sauté for 2 minutes, or just until the tempeh and roasted garlic are heated through.
Transfer the tempeh-greens mixture to a bowl and serve immediately.
