Link copied!Sticky Miso Rice with Teriyaki Tempeh
by:
Vegan.io
February 20, 2017
Recipe Box
Sticky Miso Rice with Teriyaki Tempeh recipe shared by Julia from Vegan.io.
Sticky Miso Rice with Teriyaki Tempeh
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Ingredients:
- For the Rice
- 1 cucumber
- 1⁄2 tbsp miso paste
- 1 dash sea salt
- 2 cups short-grain rice
- 2 tbsps wakame seaweed
- 21⁄4 cups water
- For the teriyaki tempeh
- 11⁄3 cups tempeh
- For the sauce
- 3 cloves garlic (minced)
- 1 inch ginger (finely grated)
- 2 tablespoons olive oil
- 1⁄2 pineapple
- 1 tsp sesame oil
- 2 tsps sesame seeds (toasted)
- 1⁄2 cup soy sauce
Directions:
- Bring water to a boil. Meanwhile, rinse the rice to remove excess starch. When the water boils, add salt and miso paste. Whisk to thoroughly dissolve the miso. Add the rice and lower the heat. Let the rice simmer with a lid covering the pot until the water is almost fully absorbed by the rice. Turn off the heat and let it stand for 15 minutes. Do not open the lid before the 15 minutes is up.
- Slice the tempeh into strips and then slice it again into matchstick length. Set aside.
- In a medium bowl, combine the sauce ingredients. Set aside.
- Heat up olive oil in a saucepan and fry the tempeh about 10 minutes, flipping each slice every few minutes after the first side is browned.
- Pour in the sauce mixture over the tempeh and continue cooking until the sauce is thickened.
- Serve Teriyaki Tempeh with Miso Rice, sliced cucumbers, chopped spring onions and hydrated wakame seaweed.
Nutrition Facts (Per Serving)
413
Calories
16g
Protein
11g
Fat
64g
Carbs
"Nutrition values are approximate estimates. Actual facts may vary depending on ingredient brands and preparation methods."
Recipe Rating
Average Rating
4.0 / 5
Rate This Recipe
Login to rate this recipeSimple and delicious sticky miso rice with teriyaki tempeh.