Teriyaki Tempeh Recipe

Name: Teriyaki Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray or 2 teaspoons peanut oil; 1 cup sushi rice; One 8-ounce package tempeh, cut into 1/2-inch strips; 1 teaspoon Chinese 5-spice powder; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 1 tablespoon crushed peanuts (or peanut oil); 1/4 head red cabbage, shredded (about 2 cups); 2 carrots, sliced diagonally into thin ovals; 5 to 10 mushrooms, thinly sliced; One 4-ounce can sliced water chestnuts, drained

Servings: persons

Canola oil spray or 2 teaspoons peanut oil
1 cup sushi rice
One 8-ounce package tempeh, cut into 1/2-inch strips
1 teaspoon Chinese 5-spice powder
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon crushed peanuts (or peanut oil)
1/4 head red cabbage, shredded (about 2 cups)
2 carrots, sliced diagonally into thin ovals
5 to 10 mushrooms, thinly sliced
One 4-ounce can sliced water chestnuts, drained

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
3
Rinse the rice in a strainer under cold water until the water runs clear.
4
Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.
5
Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.
6
In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce.
7
Spoon half the mixture over the tempeh.
8
Add the cabbage, carrots, mushrooms, and water chestnuts in layers.
9
Pour the rest of the sauce over all.
10
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11
Serve immediately.
12
Calories: 594
13
Protein: 37g
14
Carbohydrates: 110g
15
Fat: 11g
16
Cholesterol: 0
17
Sodium: 831mg
18
Fiber: 7g

238

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: Canola oil spray or 2 teaspoons peanut oil, 1 cup sushi rice, One 8-ounce package tempeh, cut into 1/2-inch strips, 1 teaspoon Chinese 5-spice powder, and more.

Yes, Teriyaki Tempeh 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.

Teriyaki Tempeh

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