Mustard Greens & Tempeh Stir-Fry

This recipe for **Mustard Greens & Tempeh Stir-Fry** is simple, yet flavorful. The mustard greens add a slightly bitter flavor, while the tempeh adds protein and a chewy texture. The rice vinegar and sesame oil add a touch of acidity and nuttiness, respectively.

This recipe is inspired by the classic Chinese dish, **Mapo Tofu**. Mapo Tofu is a spicy, flavorful dish made with tofu, ground pork, and Sichuan peppercorns. I wanted to create a vegetarian version of this dish that was just as flavorful, but without the meat. I substituted tempeh for the tofu, and added mustard greens for some extra bitterness. The result is a delicious, satisfying dish that is perfect for a quick and easy weeknight meal.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 bunch mustard greens, chopped
• 1 block tempeh, crumbled
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Instructions

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the tempeh and cook until browned on all sides, about 5 minutes.
5. Add the mustard greens, tamari, rice vinegar, and sesame oil.
6. Cook until the greens are wilted and tender, about 5 minutes more.
7. Season with salt and pepper to taste.
8. Serve over brown rice or quinoa.

Why It Works

• **The use of mustard greens gives this dish a slightly bitter flavor that balances out the sweetness of the tempeh.**
• **The tempeh adds protein and a chewy texture to the dish.**
• **The rice vinegar and sesame oil add a touch of acidity and nuttiness, respectively.**
• **The dish is quick and easy to make, and is perfect for a weeknight meal.**