Stir-Fried Tempeh With Spinach And Thai Basil Recipe

Name: Stir-Fried Tempeh With Spinach And Thai Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tempeh:; 3 tablespoons low-sodium soy sauce; 1 1/2 tablespoons sake (rice wine); 2 tablespoons minced shallots; 1 teaspoon dark sesame oil; 1 pound soy tempeh, cut into bite-sized pieces; 1 1/2 tablespoons olive oil; Spinach:; 1 1/2 teaspoons olive oil; 1 1/2 tablespoons sake (rice wine); 1/2 teaspoon salt; 1 (10-ounce) package fresh spinach; Remaining ingredients:; 2 tablespoons sugar; 3 tablespoons low-sodium soy sauce; 3 tablespoons water; 2 teaspoons fresh lime juice; 1 tablespoon olive oil; 3 1/2 cups thinly, vertically sliced red onion (about 3 medium); 3 tablespoons chopped garlic; 2 cups loosely packed fresh Thai basil leaves or coarsely chopped sweet basil; 4 1/2 cups hot cooked basmati rice

Servings: persons

Tempeh:
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons sake (rice wine)
2 tablespoons minced shallots
1 teaspoon dark sesame oil
1 pound soy tempeh, cut into bite-sized pieces
1 1/2 tablespoons olive oil
Spinach:
1 1/2 teaspoons olive oil
1 1/2 tablespoons sake (rice wine)
1/2 teaspoon salt
1 (10-ounce) package fresh spinach
Remaining ingredients:
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
3 tablespoons water
2 teaspoons fresh lime juice
1 tablespoon olive oil
3 1/2 cups thinly, vertically sliced red onion (about 3 medium)
3 tablespoons chopped garlic
2 cups loosely packed fresh Thai basil leaves or coarsely chopped sweet basil
4 1/2 cups hot cooked basmati rice

1
To prepare tempeh, combine first 4 ingredients, stirring with whisk. Add tempeh, turning to coat. Let stand at room temperature 20 minutes to 4 hours, turning once. Remove tempeh from marinade; discard marinade.
2
Heat 1 1/2 tablespoons olive oil in a wok or large nonstick skillet over medium-high heat. Add tempeh; saute 2 minutes. Remove tempeh from pan.
3
To prepare spinach, heat 1 1/2 teaspoons olive oil in pan over medium-high heat. Add 1 1/2 tablespoons sake, salt, and spinach; stir-fry 1 minute or until spinach wilts. Remove spinach from pan with a slotted spoon.
4
Combine sugar, 3 tablespoons soy sauce, water, and juice; set aside. Heat 1 tablespoon olive oil in pan over medium-high heat. Add onion and garlic; stir-fry 3 minutes or until onions are tender. Add tempeh, sugar mixture, and basil, stirring to combine. Cook 2 minutes or until heated, stirring frequently. Spoon tempeh mixture in the center of a serving platter; arrange spinach around tempeh. Serve with rice.

1034

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Tempeh:, 3 tablespoons low-sodium soy sauce, 1 1/2 tablespoons sake (rice wine), 2 tablespoons minced shallots, and more.

Yes, Stir-Fried Tempeh With Spinach And Thai Basil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Tempeh With Spinach And Thai Basil

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