Tempeh Sukiyaki With Broccoli Cauliflower Recipes

TEMPEH AND CAULIFLOWER WITH RICE NOODLES

Tempeh and Cauliflower With Rice Noodles image

Make and share this Tempeh and Cauliflower With Rice Noodles recipe from Food.com.

Provided by Diann is Cooking

Categories Cauliflower

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces tempeh
1 lb cauliflower
1/3 lb mushroom
2 teaspoons ground cumin
1/4 teaspoon cumin seed
1/4-1/2 teaspoon cayenne
1 tablespoon oil
1 medium onion
2 garlic cloves
vegetable stock
1/8 cup rice vinegar
4 ounces rice noodles
ground pepper

Steps:

Cube tempeh and steam in water for 5-10 minutes to remove bitterness. Drain.
Cut cauliflower into bite size pieces and mix with spices. Add to hot skillet contiaining the oil and saute five minutes Add mushrooms (de-stemmed) at the same time.
Add onion and garlic, vegetable stock, rice vinegar, and everything except the noodles. Simmer and reduce for at least 20 minutes, add more water if necessary.
In another pot, cook rice noodles in water as directed; this should take no more than 5 minutes. Drain and plate.
Add the ingredients from the first post over each of the plates of rice noodles. Depending on what you desire this can be as a thick soup, or just as the regular ingredients.

Nutrition Facts : Calories 298, Fat 10.2, SaturatedFat 1.8, Sodium 95.8, Carbohydrate 40, Fiber 4.2, Sugar 4.6, Protein 15.5

TERIYAKI TEMPEH

Teriyaki Tempeh image

Categories Sauce Bake Low Sodium

Yield serves 2

Number Of Ingredients 11

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

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.
Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.
In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce. Spoon half the mixture over the tempeh.
Add the cabbage, carrots, mushrooms, and water chestnuts in layers. Pour the rest of the sauce over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Calories: 594
Protein: 37g
Carbohydrates: 110g
Fat: 11g
Cholesterol: 0
Sodium: 831mg
Fiber: 7g

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