Turmeric Black Pepper Tempeh

Preparation

1. Step 1

   Coarsely chop 2 shallots. Heat 2 tablespoons neutral or coconut oil and the shallots in a medium saucepan over medium-high. Cook until the shallots start to brown, 3 to 5 minutes. Add 1 cup long-grain white rice and stir to combine. Add 1¾ cups water and 1 teaspoon salt and bring to a boil. Cover, reduce the heat to low, and cook for 17 minutes. Remove from the heat and keep covered.

   Step 2

   Cut 1 (8-ounce) block tempeh crosswise into four pieces, then into squares. Cut each square through the middle so they are half as thick. Cut each square into triangles (you’ll have 32 but who’s counting). In a measuring cup, stir together ¼ cup unseasoned rice vinegar, 3 tablespoons maple syrup, 2 teaspoons ground turmeric, and 2 teaspoons black pepper. Season with salt. Pluck the leaves and tender stems of 1 to 2 cups soft herbs (dill, cilantro, basil)—whatever needs using up. Transfer the herbs to a medium bowl.

   Step 3

   Heat 2 tablespoons neutral or coconut oil in a large skillet over medium-high. Add the tempeh, season with salt, and cook, without touching, until golden underneath, 2 to 3 minutes. Flip the pieces and repeat on the other side, adding more oil if needed. Reduce the heat to medium-low, pour in the turmeric mixture, and stir until the mixture is glazy, 1 to 2 minutes.

   Step 4

   Season the herbs with salt and pepper, then toss with enough juice from 1 lime to lightly coat. Fluff the rice with a fork. Eat the tempeh on top of the rice with a jungle of herbs and another squeeze from the lime (I like to put the herbs under the tempeh so they wilt just slightly).