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2 Tbsp. extra-virgin olive oil, plus more
2 8-oz. packages tempeh (see note above)
4 cups of 1” cubes peeled butternut squash
a 1”-piece of ginger, peeled, finely grated
1 garlic clove, finely grated
¼ cup nut butter (such as peanut or almond)
1 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar, plus more
1 large bunch broccolini, halved lengthwise if thick
4 large eggs
2 Persian cucumbers, thinly sliced
1 ½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
mint sprigs (for serving)
Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Cook two 8-oz. packages tempeh until golden brown and crisp, about 3 minutes per side. Transfer to a plate. Let cool slightly; tear into large pieces and set aside.
Wipe out pot and pour in water to come 1" up sides. Cover and bring to a boil. Uncover pot and place a large steamer, colander, or mesh sieve inside (bottom should not touch water). Place 4 cups of 1" cubes peeled butternut squash in steamer, cover, and steam until almost tender, 15–20 minutes.
Meanwhile, whisk one 1”-piece of ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup nut butter (such as peanut or almond), 1 Tbsp. soy sauce, and 2 Tbsp. unseasoned rice vinegar in a small bowl. Gradually pour in warm water, whisking, until sauce is loose enough to drizzle (amount of water will depend on the consistency of your nut butter).
Uncover pot and place 1 large bunch broccolini, halved lengthwise if thick, on top of squash. Re-cover; steam until broccolini is bright green and crisp-tender and squash is tender but not mushy, about 5 minutes.
While the broccolini is steaming, cook 4 large eggs in a large saucepan of boiling water, 8 minutes. Drain and run under cold water to cool. Peel, then tear into large pieces and set aside.
Combine squash, broccolini, 2 Persian cucumbers, thinly sliced, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl. Drizzle with extra-virgin olive oil and a little unseasoned rice vinegar; toss to coat.
Divide vegetable mixture among shallow bowls; arrange reserved tempeh and eggs around. Drizzle sauce over and top with mint sprigs.
2 8-oz. packages tempeh (see note above)
4 cups of 1” cubes peeled butternut squash
a 1”-piece of ginger, peeled, finely grated
1 garlic clove, finely grated
¼ cup nut butter (such as peanut or almond)
1 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar, plus more
1 large bunch broccolini, halved lengthwise if thick
4 large eggs
2 Persian cucumbers, thinly sliced
1 ½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
mint sprigs (for serving)
Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Cook two 8-oz. packages tempeh until golden brown and crisp, about 3 minutes per side. Transfer to a plate. Let cool slightly; tear into large pieces and set aside.
Wipe out pot and pour in water to come 1" up sides. Cover and bring to a boil. Uncover pot and place a large steamer, colander, or mesh sieve inside (bottom should not touch water). Place 4 cups of 1" cubes peeled butternut squash in steamer, cover, and steam until almost tender, 15–20 minutes.
Meanwhile, whisk one 1”-piece of ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼ cup nut butter (such as peanut or almond), 1 Tbsp. soy sauce, and 2 Tbsp. unseasoned rice vinegar in a small bowl. Gradually pour in warm water, whisking, until sauce is loose enough to drizzle (amount of water will depend on the consistency of your nut butter).
Uncover pot and place 1 large bunch broccolini, halved lengthwise if thick, on top of squash. Re-cover; steam until broccolini is bright green and crisp-tender and squash is tender but not mushy, about 5 minutes.
While the broccolini is steaming, cook 4 large eggs in a large saucepan of boiling water, 8 minutes. Drain and run under cold water to cool. Peel, then tear into large pieces and set aside.
Combine squash, broccolini, 2 Persian cucumbers, thinly sliced, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large bowl. Drizzle with extra-virgin olive oil and a little unseasoned rice vinegar; toss to coat.
Divide vegetable mixture among shallow bowls; arrange reserved tempeh and eggs around. Drizzle sauce over and top with mint sprigs.
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