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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Have you tried making your own tempeh yet? I use it in this recipe and it is incredibly light and fresh tasting. If you don’t have a fresh cake on hand, use whatever protein you want as the black bean sauce taste great on everything. We are right in the middle of asparagus season and I have been using it in most of my dishes. I can’t get enough! Use what you have on hand- The sauce is the star!
3 tbsp. chinese black bean sauce (or 1 tbsp. fermented black beans if you can find them, finely chopped)
2 tbsp. soy sauce
1/4 cup vegetable broth
1 tbsp. cornstarch or arrowroot powder
2 tbsp. rice wine vinegar
4 cloves garlic, minced
1/4 cup onions, sliced very thin
1 lb. or 1 bunch asparagus– cut to 1″ pieces
2 tbsp. finely chopped/grated ginger or paste
1 tbsp. canola oil
1 lb. tempeh
1 thai chili, minced
Steam the tempeh and asparagus using a steamer basket or microwave. Steam tempeh for 8 minutes, asparagus for 4. Set aside and chop the tempeh into cubes.
Combine ingredients for sauce and set aside.
In a hot skillet or wok, heat the canola oil. Add the minced garlic, ginger, onion and chili and cook 3-4 minutes, stirring often. Add the tempeh and asparagus pieces and cook an additional 2 minutes until well coated with the ginger/garlic oil. Add the black bean sauce and stir fry about 5 minutes until sauce covers the ingredients and thickens. Serve immediately with brown rice or other hot grain.
Serves 4. Per serving: 340 calories, 16g fat., 3g fiber, 26g protein
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