TERIYAKI TEMPEH WITH PEANUT DIP
Make these tasty teriyaki tempeh canapés ahead of a party and rewarm them in the oven when your guests arrive. Serve with our moreish peanut dipping sauce
Provided by Elena Silcock
Categories Buffet, Canapes
Time 25m
Yield Makes 16
Number Of Ingredients 10
Steps:
- First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.
- Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins - you're looking for the tempeh to be well covered and sticky.
- Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don't push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
PAN-SEARED TEMPEH WITH PEANUT SAUCE
This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water in a medium bowl.
- Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- Add the peanut sauce to the skillet and heat until bubbling. Season with salt.
- Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
PAN-SEARED TEMPEH WITH PEANUT SAUCE
This is a version of a traditional Indonesian dish called gado-gado, a salad of tempeh and vegetables in a peanut dressing. The flavors of the peanut butter and coconut milk, combined with ginger, give the tempeh a rich, tropical flavor. The mesclun and bean sprouts give the dish color and crunch.
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
- 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
- 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
- 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
TERIYAKI TEMPEH
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
TEMPEH STIR-FRY WITH YOGURT-PEANUT SAUCE
Looking for a skillet meal recipe that's ready in just 40 minutes? Then check out this Asian-style tempeh stir-fry that's cooked in a zesty yogurt-peanut sauce for dinner tonight.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.
- To same skillet, add remaining tablespoon oil and the onion; cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover; cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
- Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.
Nutrition Facts : Calories 490, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 8 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 17 g, TransFat 0 g
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