Seared Tempeh with Wakame and Burdock

Name: Seared Tempeh with Wakame and Burdock
Ingredients: 1/4 cup dried wakame sea vegetable (about one large handful); 2 tablespoons plain sesame oil, divided; 2 medium, slender, firm burdock roots, well scrubbed and thinly sliced; 4 medium-small carrots, scrubbed and thinly sliced (if thick, halve lengthwise first); 1 large bunch scallions (about 6 ounces), thinly sliced; 1 8-ounce package tempeh; 1/3 cup low-sodium teriyaki sauce; 3 tablespoons mirin; 2 tablespoons toasted sesame seeds, for garnish

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Once soaked, wakame takes on a beautiful, deep-green hue; it’s usually sold precut, but if you buy the long, whole pieces, break them into pieces before reconstituting, and then chop them small...

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Ingredients

1/4 cup dried wakame sea vegetable (about one large handful)
2 tablespoons plain sesame oil, divided
2 medium, slender, firm burdock roots, well scrubbed and thinly sliced
4 medium-small carrots, scrubbed and thinly sliced (if thick, halve lengthwise first)
1 large bunch scallions (about 6 ounces), thinly sliced
1 8-ounce package tempeh
1/3 cup low-sodium teriyaki sauce
3 tablespoons mirin
2 tablespoons toasted sesame seeds, for garnish