ASIAN TEMPEH AND VEGETABLE SOUP
Asian Tempeh and Vegetable Soup.
Provided by SOSCuisine
Categories Main courses/Entrées
Number Of Ingredients 15
Steps:
- Pour the broth and water into a saucepan.
- Add the coconut milk, zest and lime juice, then bring to a boil.
- Add the bok choy and chili pepper.
- Set aside over low heat.
- Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water.
- Drain in a colander, then rinse and drain again.
- Set aside.
- Heat the oil in a pan over medium-high heat.
- Add the tempeh cubes and curry powder.
- Sauté with stirring until all sides are golden-coloured, about 5 min.
- Season with salt and pepper.
- Prepare the vegetables: Grate the carrots, then thinly slice the green onions.
- Portion them out into individual serving bowls with the soybean sprouts, the rice sticks and tempeh cubes.
- Pour in the broth then serve.
Nutrition Facts : Calories 590 calories/serving, Fat 24
HOISIN-BRAISED TEMPEH AND CHINESE VEGETABLES
Braising means to brown the ingredients in a little oil, then add a bit of liquid, cover the pot tightly and cook to blend the flavors. This is a delicious dish by itself, or over brown rice or noodles! Adapted from Vegetarian Times.
Provided by Sharon123
Categories Tempeh
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in large pot over medium-high heat.
- Add tempeh and cook until browned, stirring often, about 5 minutes.
- Add garlic and ginger.
- Cook until fragrant, about 30 seconds.
- Stir in remaining ingredients except the snow peas.
- Reduce heat to low, cover and cook 15 minutes.
- Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
- Remove and place on a serving platter, over rice if desired.
- Enjoy!
Nutrition Facts : Calories 380.1, Fat 15.9, SaturatedFat 3, Cholesterol 0.6, Sodium 525.5, Carbohydrate 39.8, Fiber 6.6, Sugar 13.3, Protein 27.2
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