Like tofu, tempeh is made from soybeans, but it differs in that it’s made by fermenting cooked soybeans. It also has an earthier flavour than tofu, so it happens to pair nicely with the wild rice in this recipe. The baby kale provides an unexpected sweetness, and the ginger adds a little spice to make this dish truly memorable. Cut the tempeh into smaller pieces to allow it to be better coated with the sauce.
Makes: 4-5 servings