Simon-Rumpza Cookbook

Sticky, Spicy Tempeh

Name: Sticky, Spicy Tempeh
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Dinner
Ingredients: 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

Asian

Dinner

Vegetarian Main

4 servings

분량

5 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

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

방향

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.

노트

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

영양 정보

1회 제공량

칼로리

338

지방 전체

23 g

포화 지방

4 g

불포화 지방

18 g

트랜스 지방

0 g

콜레스테롤

나트륨

1029 mg

탄수화물 전체

14 g

식이섬유

0 g

총 당류

5 g

단백질

24 g