Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 4 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons honey, 1 tablespoon sesame oil, 1 teaspoon grated fresh ginger, 2 cloves minced garlic, and 1 teaspoon ground Sichuan peppercorns to create the glaze.

2. 2

   Cut 400 grams of tempeh into 1-inch cubes and place them in a large bowl, then add 2 tablespoons of the prepared glaze to the tempeh and toss gently to coat, allowing it to marinate for at least 15 minutes.

3. 3

   Cut 2 large red bell peppers into 1-inch strips and set them aside to prepare for skewering.

4. 4

   Thread the marinated tempeh cubes and bell pepper strips onto skewers, then fire-roast them over a high flame, such as a gas grill or char broiler, for 15-20 minutes, turning frequently until the tempeh is browned and slightly crispy, and the bell peppers are tender with visible char marks.

5. 5

   During the last 5 minutes of roasting, generously brush the remaining glaze over the tempeh and bell peppers on the skewers, allowing it to caramelize lightly.

6. 6

   While the skewers are fire-roasting, blanch 2 heads of bok choy in boiling water for 1-2 minutes until they are tender-crisp.

7. 7

   Remove the tempeh and bell peppers from the skewers, arrange them on a serving platter alongside the blanched bok choy, and garnish with 2 tablespoons of sliced green onions before serving.