- 5 teaspoons rice vinegar, divided
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 1/4 teaspoon black pepper
- 1 (8-ounce) package organic soy tempeh, cut into 16 pieces
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 16 cherry tomatoes
- 16 button mushrooms
- 1 large yellow bell pepper, cut into 16 pieces
- 2 tablespoons diagonally sliced green onions
- calories 250
- fat 10.1 g
- satfat 1.4 g
- monofat 4.3 g
- polyfat 3.4 g
- protein 14.5 g
- carbohydrate 27.6 g
- fiber 8 g
- cholesterol 0.0 mg
- iron 2.7 mg
- sodium 444 mg
- calcium 108 mg
How to Make It
Combine 1 tablespoon vinegar and next 4 ingredients (through black pepper) in a small zip-top plastic bag; add tempeh. Marinate in refrigerator 2 hours, turning occasionally.
Combine remaining 2 teaspoons vinegar, honey, juice, canola oil, salt, and red pepper in a small saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until honey mixture is slightly thickened.
Preheat grill to high heat.
Thread tempeh, tomatoes, mushrooms, and bell pepper alternately onto each of 8 (6-inch) skewers. Place skewers on grill; grill 10 minutes or until browned, turning after 5 minutes and basting occasionally with half of honey mixture. Drizzle with remaining honey mixture; sprinkle with onions.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.