Sweet and Spicy Asian Tempeh
Brown Rice and Steamed Broccoli
Ingredients
- ½ cup organic brown sugar
- 3 Tbsp vegan hoisin sauce
- 3 Tbsp tomato paste
- 2 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp Sriracha hot sauce
- 1 Tbsp sesame oil
- 2 (8-oz) pkg tempeh, cubed
- 3 Tbsp cornstarch
- 3 Tbsp canola oil, divided
- 3 Tbsp minced ginger
Instructions
- Combine brown sugar, hoisin sauce, tomato paste, soy sauce, vinegar, Sriracha sauce, and sesame oil; set aside.
- Toss tempeh with cornstarch until lightly coated.
- Heat 2 Tbsp canola oil in large skillet over medium-heat heat. Add tempeh; cook 5 to 7 minutes or until browned on all sides. Remove from skillet; drain on paper towels.
- Heat 1 Tbsp canola oil in skillet over medium-high heat; add ginger, and cook 1 minute or until fragrant. Add brown sugar mixture to skillet; cook 2 to 3 minutes until thickened and thoroughly heated.
- Add tempeh to sauce; toss. Serve over rice.
Side Dish Ingredients
- 2 (3.5-oz) pouches boil-in-bag brown rice
- 2 (12 oz) pkg broccoli florets
- 2 Tbsp vegan butter
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Prepare rice according to package directions.
- Microwave broccoli according to package directions; stir in butter, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
333
|
179
|
512
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 16 | 6 | 22 |
| Carb (g) | 39 | 31 | 70 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 574 | 248 | 822 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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