Snack · Thai · 5 min
Thai Chili-Lime Spiced Tempeh and Roasted Pumpkin Seed Snack
- Calories
- 256
- Protein
- 14g
- Carbs
- 32g
- Fat
- 9g
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
Method
- 01Preheat 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.
- 02Lower 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.
- 03Add the roasted pumpkin seeds to the pan during the final 30 seconds to toast them lightly in the residual heat.
- 04Remove 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.
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