Try this Tempeh Adobo recipe, or contribute your own.
Suggest a better description1. Cut the tempeh into 3 equal pieces crosswise. Cut each pieces in half horizontally to create a total of 6 thin slabs. 2. Spoon the remaining ingredients into a 1-quart zip-loc bag or lidded container. Mix well. Add the tempeh, seal, and shake gently to coat the pieces. Marinate at room temperature for 1 hour or refrigerate overnight, shaking gently from time to time. 3. Gently transfer the tempeh to a large nonstick skillet. Set over high heat until the tempeh sizzles. Cover, reduce the heat to low, and cook for 3 minutes. Flip the tempeh over, cover, and cook an additional 3 minutes. Uncover and saute over medium-high heat, flipping the tempeh as needed, until the slabs are browned and crusty on both sides. Serves 2 or 3. TEMPEH ADOBO NUGGETS: Cut the browned tempeh into 1/4-inch dice. Eight ounces of tempeh yields about 2 1/4 cups nuggets. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 1 servings | ||
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Calories: 113 | ||
Calories from Fat: 77 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 583.7mg | 20 % | |
Potassium 263.5mg | 7 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 6.5g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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