• Alison Elliott

Chili Agave Eggplant and Tempeh Stir Fry

Chili Agave Sauce


1 tbsp. Fresh ginger (peeled and chopped)

4 Garlic cloves (chopped)

1/4 c. Tamari (or coconut aminos/ soy sauce)

1/4 c. Rice wine vinegar

1/4 c. Toasted sesame oil

1/4 c. Agave syrup

1 tbsp. Chili sauce

1 tbsp. Arrowroot powder

1 tbsp. Black sesame seeds (optional)

In a bowl combine the fresh ginger and garlic, tamari, rice wine vinegar, toasted sesame oil, agave syrup, and chili sauce. When you are ready to use the sauce add the arrowroot powder. Arrowroot powder is a thickener similar to cornstarch but healthier.

Chili Agave Eggplant and Tempeh Stir Fry


1 large Eggplant (1 cm cubes)

1 package Tempeh (1 inch cubes)

4 tbsp. Sunflower oil (or canola)

1 c. Water

In a large frying pan heat 2 tbsp of sunflower oil. Add the cubed eggplant and cook for 2 minutes. Make sure to continuously stir the eggplant. It absorbs liquids quickly and it can get very sticky. Next add 1/4 cup of water and sauté the eggplant for 3 minutes. Continue this process until all the water has evaporated and the eggplant is cooked through (it should take ~12 minutes). If the heat is too high or the eggplant cubes are too large an extra 1/2 cup of water may be needed.

In a separate frying pan heat 2 tbsp of sunflower oil. Add the cubed tempeh and cook for 5 minutes. Stir the tempeh frequently to make all sides crisp.

When the eggplant and tempeh are both done cooking combine the two in one pan. Add the chili agave sauce while the burner is on low and stir for 2 minutes. Remove the dish from the heat and top it with black sesame seeds. Enjoy this dish with quinoa or rice.

Serving size without quinoa or rice: 3-4

Serving size with quinoa or rice: 4-5

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