TERIYAKI TEMPEH
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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- SAUCE: Combine all of the teriyaki sauce ingredients, except for the corn flour and cold water, into a saucepan and heat over medium heat until the sauce is heated through and the sugar has dissolved. Carefully pour the sauce over the tempeh and, if you have time, allow the tempeh to marinate covered in the fridge for 1-2 hours.
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- In a small bowl, whisk together the corn starch and cold water until smooth. Pour the cornstarch mixture over the tempeh and stir to combine. Continue stirring occasionally until the sauce thickens, is glossy and sticks to the tempeh.
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