Grilled Tempeh with Fermented Black Bean & Ginger Glaze, Asparagus & Cauliflower Rice Pilaf

• •7.06 oz Firm Tempeh
• •2.03 fl oz Gluten-Free Tamari
• •1.01 fl oz Rice Vinegar
• •½ fl oz Maple Syrup
• •½ oz Fermented Black Beans
• •⅔ oz Fresh Ginger
• •½ fl oz Sesame Oil (low FODMAP)
• •0.04 oz Xanthan Gum
• •7.06 oz Asparagus
• •14.12 oz Cauliflower Florets
• •1.06 oz Scallion Greens
• •½ medium Red Bell Pepper
• •3 ½ oz Firm Tofu (pressed, extra-firm)
• •1.01 fl oz Olive Oil
• •0.18 oz Toasted Sesame Seeds

Instructions

1. 1

   Begin by pressing the water out of the Firm Tempeh. Wrap the Tempeh in a clean kitchen towel or paper towels and place a heavy object on top. Let it press for at least 15 minutes. Slice the pressed Tempeh into 1 cm thick planks.

2. 2

   Prepare the fermented black bean and ginger glaze. Rinse the Fermented Black Beans thoroughly to remove excess salt (this is crucial for FODMAPs). Mince the rinsed Fermented Black Beans and Fresh Ginger very finely. In a small bowl, combine the minced Fermented Black Beans, minced Fresh Ginger, 30ml Gluten-Free Tamari, Rice Vinegar, Maple Syrup, and Sesame Oil. Whisk until well combined.

3. 3

   Pour half of the prepared glaze over the Tempeh planks in a shallow dish, ensuring they are evenly coated. Allow the Tempeh to marinate for at least 15 minutes. Reserve the other half of the glaze for later.

4. 4

   While the Tempeh marinates, prepare the cauliflower rice pilaf ingredients. Using a food processor, pulse the Cauliflower Florets until they resemble rice grains. Dice the Red Bell Pepper and the Firm Tofu into small, uniform cubes. Slice the Scallion Greens, separating the white parts (discard for FODMAP) from the green parts (reserve for garnish). Snap the woody ends off the Asparagus and cut into 3-4 cm pieces.

5. 5

   Preheat your Grill to medium-high heat. Lightly brush the grill grates with Olive Oil to prevent sticking.

6. 6

   Grill the marinated Tempeh planks for 3-4 minutes per side, or until beautifully charred and tender. During the last minute of grilling, brush the Tempeh with the remaining 30ml of Gluten-Free Tamari to enhance flavor and create a richer crust.

7. 7

   While the Tempeh grills, prepare the pilaf on the Stovetop. Heat 15ml of Olive Oil in a large pan or skillet over medium heat. Add the diced Red Bell Pepper and cook for 3-4 minutes until slightly softened.

8. 8

   Add the riced Cauliflower Florets to the pan with the Red Bell Pepper. Sauté for 5-7 minutes, stirring occasionally, until the 'rice' is tender-crisp. Add the Asparagus and diced Firm Tofu, continuing to cook for another 3-4 minutes until the Asparagus is bright green and tender and tofu is slightly warmed through.

9. 9

   Return the reserved half of the fermented black bean glaze to a small saucepan. Add the Xanthan Gum and whisk vigorously until smooth. Heat the glaze over low heat on the Stovetop, stirring constantly, until it thickens slightly (about 1-2 minutes). This creates a glossy, flavorful sauce for finishing.

10. 10

    To serve, artfully arrange the grilled Tempeh planks alongside generous portions of the cauliflower rice pilaf. Drizzle the thickened fermented black bean and ginger glaze over the Tempeh and pilaf. Garnish with sliced Scallion Greens and Toasted Sesame Seeds for added texture and aroma. Serve immediately.