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Categories:
rice vinegar lower dark sesame oil sambal oelek black pepper soy honey lime juice canola oil kosher salt ground red pepper tomatoes mushrooms yellow bell pepper green onions
Viewed: 6 - Published at: 5 years agoIngredients
- 5 teaspoons rice vinegar, divided
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1/4 teaspoon black pepper
- 1 (8-ounce) package organic soy tempeh, cut into 16 pieces
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 16 cherry tomatoes
- 16 button mushrooms
- 1 large yellow bell pepper, cut into 16 pieces
- 2 tablespoons diagonally sliced green onions
Method
- Combine 1 tablespoon vinegar and next 4 ingredients (through black pepper) in a small zip-top plastic bag; add tempeh. Marinate in refrigerator 2 hours, turning occasionally.
- Combine remaining 2 teaspoons vinegar, honey, juice, canola oil, salt, and red pepper in a small saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until honey mixture is slightly thickened.
- Preheat grill to high heat.
- Thread tempeh, tomatoes, mushrooms, and bell pepper alternately onto each of 8 (6-inch) skewers. Place skewers on grill; grill 10 minutes or until browned, turning after 5 minutes and basting occasionally with half of honey mixture. Drizzle with remaining honey mixture; sprinkle with onions.
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