snack

Thai Chili-Lime Spiced Tempeh and Roasted Pumpkin Seed Snack

Name: Thai Chili-Lime Spiced Tempeh and Roasted Pumpkin Seed Snack
Ingredients: 55.6 g Tempeh, cubed; 17.8 g Seeds, pumpkin and squash seeds, roasted, without salt; 23.7 g Onions, spring or scallions, sliced thin; 17.8 g Makrut lime-leaf infused Vermont organic maple syrup

Nutrition

256

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Tempeh, cubed55.6 g

Seeds, pumpkin and squash seeds, roasted, without salt17.8 g

Onions, spring or scallions, sliced thin23.7 g

Makrut lime-leaf infused Vermont organic maple syrup17.8 g

Instructions

Preheat a dry non-stick skillet over medium-high heat. Add the cubed tempeh and dry-sear for 3-4 minutes, tossing frequently until the edges turn golden brown and nutty.

Lower the heat to medium and stir in the makrut lime-leaf infused maple syrup. Toss rapidly to coat the tempeh; the syrup will caramelize into a sticky, fragrant glaze in about 60 seconds.

Add the roasted pumpkin seeds to the pan during the final 30 seconds to toast them lightly in the residual heat.

Remove from heat immediately, fold in the sliced scallions, and serve in a small bowl. The dish should smell citrusy and sweet, with a satisfying crunch from the seeds and the savory chew of the tempeh.