crunchy spicy thai chili tempeh
This aint your average Thai chili sauce. We were inspired by a meal we had from a chef we hired for a party and just had to recreate it for ourselves. We thought it it was so interesting to have the seeds in the sauce giving it that crunchy texture and figured it could make the perfect marinade for any protein or a sauce to finish off a dish and make it super flavorful.
And it is flavorful! Spicy as hell to be exact. Remember you can always put less of the chili flakes to make it as mild as you'd like. The sauce comes together in just about 10 minutes or less, too.
What we love about this sauce is that it also doubles as a "breading" to make your protein of choice sesame-crusted. Here we did tempeh, but it would be delicious with shrimp, fish, chicken, or tofu. We served this with Banza chickpea rice (but jasmine or basmati rice would be great too) and sautéed greens that we also finished off with a drizzle of this spicy Thai chili sauce.
1 Tb coconut sugar
2 Tb rice vinegar
2 Tb water
1- 1.5 tsp chili flakes (depending on heat preference)
1 clove minced garlic (omit for low FODMAP)
1 Tb sesame oil
1 Tb sriracha
1/2 Tb black sesame seeds*
1/2 Tb white sesame seeds*
1/2 Tb sunflower seeds
1 Tb cashews, finely chopped
1 package organic tempeh (or sub in any protein you'd like)
*may sub black and white sesame seeds for 1Tb of everything but the bagel seasoning
In a saucepan, bring coconut sugar, rice vinegar, and water to a boil.
Add in chili flakes and minced garlic, stir, then reduce heat to a low simmer.
Add sesame oil and sriracha, stir in and remove from heat. Pour the mixture into a small bowl or ramekin.
Add in sesame seeds, sunflower seeds, and finely chopped cashews. Combine.
Prep your protein of choice. Here we did organic tempeh, cut into strips.
Pour your sauce over your protein, evenly coating it. You may want to reserve a little on the side to top your dish off. Allow it to sit for at least 30 minutes to an hour.
Sear tempeh (or other protein) in a pan on medium heat until each side is golden brown, about 4-5 minutes on each side.
Serve with a veggie like sautéed greens or broccoli and some rice, all topped off with a drizzle of any leftover sauce.