Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 16 ounces of tempeh into 1/2-inch thick pieces, then marinate the tempeh with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of five-spice powder for at least 15 minutes.

2. 2

   Prepare a stovetop smoker or a large pot with a steamer basket, adding 1/4 cup of wood chips to the bottom, then place the marinated tempeh in a single layer on the smoking rack and smoke over medium-high heat for 10-12 minutes until infused with smoky flavor.

3. 3

   While the tempeh smokes, mince 1 inch piece of fresh ginger and 4 cloves of garlic, and roughly chop 1 small head of Napa cabbage.

4. 4

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat, then add the minced 1 inch piece of fresh ginger and 4 cloves of garlic and stir-fry for 30 seconds until fragrant.

5. 5

   Add the chopped 1 small head of Napa cabbage to the wok along with 1 cup of vegetable broth and the remaining 1 tablespoon of soy sauce, then bring to a simmer and braise for 5-7 minutes until the cabbage is tender-crisp.

6. 6

   Gently fold in the smoked tempeh slices into the braised Napa cabbage, adding 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil, and stir to combine and heat through for 2 minutes.

7. 7

   Slice 2 stalks of green onions and sprinkle them over the dish just before serving to add freshness and garnish.