Peanut Tempeh
Ingredients
The tempeh and marinade
-
8
ounces
tempeh
-
2
tablespoons
peanut butter
-
2
tablespoons
soy sauce
-
2-4
tablespoons
rice vinegar
-
1
tablespoon
hoisin sauce
-
1
teaspoon
toasted sesame oil
-
1
teaspoon
honey
The meal components
-
rice noodles
to serve
-
1
crown
broccoli, cut into florets
-
salt & freshly ground black pepper to taste
Instructions
- Slice the tempeh into small triangles or squares.
- Whisk together the marinade ingredients in a bowl or container.
- Add the sliced tempeh to the marinade and stir to coat, then marinate for at least 15 minutes.
- Heat a large skillet over medium heat and add sesame oil.
- Add the marinated tempeh to the skillet, reserving the marinade, and pan-fry until golden.
- Reduce heat to low and stir in the reserved marinade, cooking until simmering.
- While the tempeh marinates, cook the rice noodles according to package instructions.
- In another skillet, pan-fry the broccoli with sesame oil, salt, and pepper until seared.
- Assemble bowls with noodles, tempeh, and broccoli.
Nutrition Facts (estimated)
Servings
2 servings
Calories
362
Total fat
23g
Total carbohydrates
19g
Total protein
26g
Sodium
785mg
Cholesterol
0mg
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