On its own, it’s a quick way to a vegan protein + vegetable combo, which you could eat the way it is or add to a salad/bowl.
And while it’s not exactly a 20-minute recipe, it’s practically hands-off.
The recipe starts with giving tempeh a marinade in tamari, vinegar, and maple syrup (along with some crushed red pepper flakes for heat).
I love that this dish doesn’t require any stovetop babysitting, that it’s flavorful without a complicated ingredient list, and that the leftovers taste great for days (which I’m discovering right now).