I will serve some rice on the side but would like a side dish or perhaps a soup or salad. Here is a blog with the recipe in it: http://documentingourdinner.wordpress.com/2012/01/14/off-the-deep-end/
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Rice pilaf would be nice.
That's a pretty spicy dish and I think rice pilaf would be a wonderful aromatic pairing. I'd add a mildly seasoned vegetable with some "tooth" to it to contrast with the tempeh (which is soft but not as soft as tofu). Consider al dente (but not crunchy) broccoli with a wee bit of sesame oil drizzled over or some steamed cauliflower with sauteed red pepper for color and taste. enjoy! and thanks for the link.
Lisanne is a trusted home cook.
Rice pilaf, as mentioned, but also a refreshing vegetable, or an uncooked shredded cabbage salad with fresh garlic, olive oil, salt, lemon, allowed to sit a bit to soften but still crisp-tender.
Color! Texture and crunch! It sounds great but looks uninspiring until it sits in contrast with -- as mentioned above -- something like broccoli and a multi-veg slaw (for instance, http://www.food52.com/recipes...). I always believe that we eat with the eyes first.
How about sauteed bok choy with toasted sesame seeds?
Thanks for your suggestions! The idea of crunchy was just what I needed. I ended up making this ramen-cabbage slaw that went really well with the tempeh dish. The purple cabbage was colorful and of course, crunchy. I like the idea of the crisp-tender broccoli with sesame oil as well. Also, the black pepper tempeh turned out very well! I recommend trying that recipe.