Sticky, Spicy Tempeh

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

¼ cup soy sauce

2 tablespoons rice vinegar

2 tablespoons dark brown sugar

1 to 2 tablespoons chile sauce, such as sambal oelek or Sriracha

3 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed

2 (8-ounce) packages tempeh, crumbled into pieces no larger than ½ inch

Salt

Instructions

In a liquid measuring cup or small bowl, stir together the soy sauce, vinegar, sugar and chile sauce until the sugar dissolves.

In a large skillet, heat the oil over medium-high. Add the tempeh, season lightly with salt, and cook, stirring occasionally, until mostly golden, 7 to 9 minutes. Add more oil as needed if the pan looks dry or the tempeh is burning.

Reduce the heat to low, give the sauce another stir, add the sauce to the skillet and cook, stirring constantly, until the sauce is thickened and glossing the tempeh, about 1 minute.

Notes

Sam and I weren’t crazy about this — I think we just don’t like tempeh.

https://cooking.nytimes.com/recipes/1025365-sticky-spicy-tempeh

Nutrition

• Calories: 338
• Lipides Totaux: 23 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 18 g
• Acides Gras Trans: 0 g
• Sodium: 1029 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 5 g
• Protéines: 24 g