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Miso-Mustard Tempeh with Roasted Baby Bok Choy
Ingredients
  • subheading: For the roasted baby bok choy:
  • 2 teaspoons sunflower oil
  • 2 teaspoons tamari
  • 4 baby bok choy, cut in half, lengthwise
  • subheading: For the miso-mustard tempeh:
  • 1 (8-ounce) package tempeh, cut into 8 rectangles
  • 1 tablespoon mellow white miso
  • 1 tablespoon water
  • 1 tablespoon grainy mustard
  • 1 tablespoon tamari
  • 1 tablespoon sunflower oil
  • subheading: For serving:
  • Lemon juice
  • Toasted sesame seeds
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