Try this Tamari-Lime Tempeh and Brown Rice recipe, or contribute your own.
Suggest a better descriptionAdd the brown rice and water to a pot and bring to a boil. Simmer over low heat for 30-40 minutes, until the water evaporates and the rice is tender. Fluff with a fork and cool.
Coat a large skillet with the oil and heat over medium-low heat until a drop of water sizzles when it hits the pan. Saute the tempeh for 3-5 minutes on each side, until lightly browned. Remove from the heat. Squeeze the lime or lemon over the tempeh and sprinkle with the tamari or shoyu.
For each serving, place a cup of brown rice on a plate or in a bowl. Crumble several pieces of tempeh on top and drizzle with 1-2 tablespoons red curry almond sauce. Enjoy with a side of Indonesian cabbage salad.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 811 | ||
Calories from Fat: 54 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 861.6mg | 30 % | |
Potassium 600.5mg | 16 % | |
Total Carbohydrate 170.6g | 50 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 163g | ||
Protein 16.8g | 24 % | |
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: 811
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