Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 587 KCAL | | Total fat | 23g | | Saturated fat | 3g | | Trans fat | 0g | | Cholesterol | 0MG | | Sodium | 1,056MG | | Carbohydrate | 69g | | Dietary Fiber | 10g | | Sugars | 15g | | Protein | 24g | | Vitamin A | 0% | | Vitamin C | 0% | | Calcium | 9% | | Iron | 23% |
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Entrées
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Tempeh with Spicy Peanut Sauce
Serving Amount: 4 servings
Ingredients:
| 1 pkg (8 oz) Organic Soy Tempeh, cut into 1/2-inch slices | | 1 tablespoon vegetable oil | | 3 tablespoons reduced sodium soy sauce, divided | | 2 tablespoons mirin | | 2 tablespoons rice vinegar | | 1 1/2 tablespoons sesame oil, divided | | 1 teaspoon fresh ginger, grated | | 1/2 cup water | | 1/4 cup creamy peanut butter | | 1/4 cup Thai sweet chili sauce | | 1 tablespoon cilantro, chopped | | 4 cups cooked udon or spinach linguine |
Boil tempeh in unsalted water 10 minutes; drain and pat dry. In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Whisk together 2 tablespoons soy sauce, mirin, rice vinegar, 1 1/2 teaspoons sesame oil and ginger. Pour soy sauce mixture over tempeh and bring to a simmer. Reduce heat to low, cover and cook until tempeh is dry.
While tempeh is cooking, in a small saucepan, heat water, peanut butter, chili sauce, 1 tablespoon soy sauce and 1 tablespoon sesame oil over medium heat, whisking frequently, just until warm and blended. Stir in cilantro.
To serve, arrange tempeh on top of noodles and drizzle with peanut sauce.
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