Teriyaki Tempeh

Name: Teriyaki Tempeh
Yield: serves 2
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

December 9, 2011

Tempeh is a soy-based meat substitute. Find it in the refrigerated section, near the tofu, in health food stores. Not into tempeh? Try this with chicken, turkey, pork, shrimp, fish, or whatever you fancy! In my opinion, low-sodium soy sauce tastes just as good as regular soy sauce. And feel free to substitute 3 tablespoons of a bottled teriyaki sauce for the soy/hoisin/peanut mixture. Almost any vegetable tastes stupendous teriyaki-style. Try this recipe with broccoli, cauliflower, kale, bell peppers, zucchini, or any other vegetable you happen to have available.

Recipe notes

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