Sticky, Spicy Tempeh

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

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

Directions

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
• Total Fat: 23 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Sodium: 1029 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 0 g
• Total Sugars: 5 g
• Protein: 24 g