Star Anise—Glazed Tempeh with stir-fried peppers

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by: GirlCocoa






This easy, colorful stir-fry is one of the tastiest ways I’ve found to cook tempeh. I serve it with rice—black, white, or brown—garnished with plump toasted cashews and accompanied by a dry sparkling California rose from Handley cellars in Mendocino or from Domaine Chandon in Napa.




ingredients

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serves: 4

Black Rice or Basmati Rice

THE MARINADE AND TEMPEH:

1/4 cup naturally brewed soy sauce, such as San-J

1/4 cup mirin

2 tablespoons brown or white sugar

1 tablespoon maple syrup

1/4 teaspoon five-spice powder (or 1 3-inch cinnamon stick plus 2 star anise)

1 package of tempeh (each piece cut into four squares)

THE VEGETABLES:

4 teaspoons roasted peanut oil

1 clove garlic chopped

1 tablespoon minced ginger

1 bunch of scallions (including several inches of the greens, slivered diagonally)

4 cups (heaping) finely sliced red cabbage

1 red bell pepper, very thinly sliced

1 yellow bell pepper, very thinly sliced

sea salt

1 handful of chopped cilantro

1/3 cup roasted whole cashews or roasted peanuts

Nutrition Facts
Star Anise—Glazed Tempeh with stir-fried peppers

Servings Per Recipe: 4

Amount per Serving

Calories: 346

  • Total Fat: 16.4 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 940.7 mg
  • Total Carbs: 35.7 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 15.9 g
  • Protein: 16.1 g
VIEW DETAILED NUTRITION

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preparation

1.  Start the rice.

2.  Bring the ingredients for the marinade (minus the tempeh) to a boil in a medium skillet with 1 cup water. Cook at a lively pace for 4 minutes, then turn off the heat. Cut each of the 4 tempeh squares into triangles, then put them in the hot marinade for 4 minutes, turning once. Remove and set aside, reserving the marinade.

3.  Heat 2 teaspoons of the oil in a wide nonstick skillet or a wok. When hot, brown the marinated tempeh, about a minute on each side. Add a few tablespoons of the reserved marinade and allow it to bubble up and glaze the tempeh. Set aside on a plate, rinse out the skillet, then return it to the stove.

4.  Heat the rest of the oil. When it’s hot, add the garlic, ginger, and scallions, stir-fry for a few seconds, then add the cabbage and peppers. Season with a little salt and stir-fry until just wilted, after several minutes. Add the remaining marinade and the cilantro and simmer for 30 seconds.

5.  Mound the cooked rice on 4 plates. Rest the tempeh pieces on the rice, tuck the stir-fry between them, and drizzle the remaining sauce over all. Add the cashews last, then serve.

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