Sesame Ginger Adzuki Bean Tempeh Stir-Fry

Serves approximately 6

  • 1 package adzuki bean tempeh, cubed
  • 1 lb fresh oyster mushrooms – sliced into 1/4 inch strips
  • 2 handfuls Heritage Acres braising greens (or greens of your choice)
  • 10 snap peas – trimmed and cut in half
  • 1 baby zucchini -halved lengthwise and sliced
  • 1 baby yellow squash -halved lengthwise and sliced
  • 1-2 tropea onions – bulbs thinly sliced, greens rough chopped
  • 2 cups uncooked Far North wild rice, cooked tp package directions (or see recipe below for kombu rice) 
  • 3 cloves garlic – smashed and roughly chopped
  • 1 teaspoon soy sauce
  • 1-2 teaspoons salt
  • 1 teaspoon grated ginger
  • 1 cup cilantro, roughly chopped
  • 1/2 cup roasted, unsalted peanuts, roughly chopped
  • Chili-garlic peanut sauce (see recipe below)
  • Lime wedges 
  • Optional: sesame seeds 

Sesame Ginger Marinade

  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 tablespoon dark soy sauce
  • 1/4-1/2 teaspoon brown sugar or agave
  • Pinch of salt
  • Pinch of ground chili
  • Optional: 1/2 teaspoon fresh lime juice

Mix all ingredients until well combined. Allow to sit for 5min. Toss tempeh cubes in marinade, and place on a lightly oiled baking pan. Bake for approximately 10-12 minutes at 375c, or until crispy and golden. Flip once half ways through. Set aside.

Chili-Garlic Peanut Sauce

  • 1/2 cup natural peanut butter (QB’s local peanut butter or natural peanut butter of your choice)
  • 4 tablespoons Little Saigon Hoisin sauce 
  • 1-2 tablespoons chili garlic paste (ie: Red Rooster), or substitute 1 fresh chili, 2 cloves of garlic, muddled with a teaspoon of salt, and a teaspoon of unseasoned rice vinegar.
  • 1 teaspoon agave syrup (or sweetener or your choice)
  • 2 cloves fresh garlic
  • Squeeze of fresh lime
  • 1/4 cup water

Place all ingredients in a blender for approximately 1 minute or until fully incorporated. If the sauce is too thick, add more water until it reaches a desirable consistency. Sauce should have a consistency similar to yogurt. Easy to drizzle but thick enough to coat the dish. 

Kombu Wild Rice

  • 2 cups rice (cook to package directions, or use a pressure cooker to reduce cooking time)
  • 2 lengths of dried kombu 
  • 1 tablespoon himalayan salt
  • Optional: substitute water for mushroom or vegetable stock for extra flavor
  • *Note: you may have liquid remaining after the rice is fully cooked. Simply strain rice through a colander to remove the excess liquid.



Add 1 teaspoon oil to large skillet. On medium-high, sautee oyster mushrooms with a sprinkle of salt, stirring occasionally until they begin to release water. Add tropea bulb, half of the tropea onion greens, and crushed garlic, and sautee for 2 more minutes. Reduce heat to medium, and stir in braising greens. Sprinkle with a bit more salt and a splash of water, to allow the greens to wilt, for approximately 2 minutes. Add zucchini, squash, and snap peas, and season with 1/2-1 teaspoon soy sauce and grated ginger. Sautee for 2 more minutes, then remove from heat.  Gently fold in tempeh cubes.

In a bowl, place 1/4-1/2 cup of rice, and top with 1/2-1 cup of stir fry mixture. Top generously with cilantro and peanuts, and reserved tropea onion greens. Drizzle with peanut sauce and serve with a lime wedge on the side.