Pan-Seared Tempeh with Yuzu-Ponzu Glaze and Enoki Mushroom Salad

Rinse the sushi rice under cold water until it runs clear. Cook according to package instructions for a firm, sticky texture.

Slice the tempeh into 1/2-inch thick rectangles. Heat a non-stick skillet over medium-high heat. Sear the tempeh until both sides are deeply golden brown and develop a crisp, nutty crust.

While the tempeh sears, trim the roots off the enoki mushrooms and gently pull them into smaller clusters.

Add the enoki mushrooms to the pan with the tempeh, allowing them to wilt slightly and take on a golden color.

Pour the ponzu sauce over the mixture, letting it bubble and deglaze the pan. The sauce should reduce quickly into a glossy, fragrant glaze that coats the tempeh and mushrooms evenly.

Plate the rice in a wide bowl, top with the glazed tempeh and mushrooms, and pour any remaining pan juices over the top. Serve immediately while piping hot.