This umami-rich dish features tempeh that has been pan-seared with spicy, grainy mustard and funky, salty miso.
For the baby bok choy to be roasted:
2 tablespoons vegetable oil
2 teaspoons tamari
4 young bok choy halves, cut lengthwise
For the tempeh with miso-mustard:
1 (8-ounce) package of tempeh, sliced into eight squares.
1 teaspoon of mild white miso
1 tablespoon water
1 tablespoon mustard grain
1 tablespoon tamari
1 spoonful of sunflower oil
Toasted sesame seeds
How to prepare it:
Preheat the oven to 400 degrees Fahrenheit. Using parchment paper, line a quarter sheet pan. In a small mixing bowl, combine sunflower oil and tamari for the bok choy. Place bok choy, cut side up, on a baking sheet. Oil and tamari combination should be drizzled over bok choy. Roast bok choy in the oven for 10 minutes. Remove from the oven and bake for an additional 5 to 10 minutes, or until leaves are toasted. Remove from oven. For the tempeh, add tempeh and water to a pan with a rim. Bring to a boil, lower to a simmer, and cook for 10 minutes, uncovered. Incorporate miso, water, mustard, tamari, and sunflower oil into a large mixing basin. Whisk together the miso until it is entirely smooth. When the tempeh is done cooking, drain and return it to the marinade, turning it over to coat both sides. Marinate for 10 minutes. Heat a skillet made of cast iron or nonstick over medium heat. Add tempeh and heat for about 5 minutes, or until the first side begins to brown. Flip tempeh and cook for an additional 5 minutes on the second side. Place tempeh and bok choy on four dishes, drizzle with lemon juice and sprinkle with sesame seeds, and serve.