Teriyaki Tempeh With Peanut Dip Recipes

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TERIYAKI TEMPEH



Teriyaki Tempeh image

Categories     Sauce     Bake     Low Sodium

Yield serves 2

Number Of Ingredients 11

Canola oil spray or 2 teaspoons peanut oil
1 cup sushi rice
One 8-ounce package tempeh, cut into 1/2-inch strips
1 teaspoon Chinese 5-spice powder
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon crushed peanuts (or peanut oil)
1/4 head red cabbage, shredded (about 2 cups)
2 carrots, sliced diagonally into thin ovals
5 to 10 mushrooms, thinly sliced
One 4-ounce can sliced water chestnuts, drained

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
  • Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.
  • Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.
  • In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce. Spoon half the mixture over the tempeh.
  • Add the cabbage, carrots, mushrooms, and water chestnuts in layers. Pour the rest of the sauce over all.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • nutrition information
  • Calories: 594
  • Protein: 37g
  • Carbohydrates: 110g
  • Fat: 11g
  • Cholesterol: 0
  • Sodium: 831mg
  • Fiber: 7g

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