To prepare tempeh, combine first 4 ingredients, stirring with whisk. Add tempeh, turning to coat. Let stand at room temperature 20 minutes to 4 hours, turning once. Remove tempeh from marinade; discard marinade.
Heat 1 1/2 tablespoons olive oil in a wok or large nonstick skillet over medium-high heat. Add tempeh; sauté 2 minutes. Remove tempeh from pan.
To prepare spinach, heat 1 1/2 teaspoons olive oil in pan over medium-high heat. Add 1 1/2 tablespoons sake, salt, and spinach; stir-fry 1 minute or until spinach wilts. Remove spinach from pan with a slotted spoon.
Combine sugar, 3 tablespoons soy sauce, water, and juice; set aside. Heat 1 tablespoon olive oil in pan over medium-high heat. Add onion and garlic; stir-fry 3 minutes or until onions are tender. Add tempeh, sugar mixture, and basil, stirring to combine. Cook 2 minutes or until heated, stirring frequently. Spoon tempeh mixture in the center of a serving platter; arrange spinach around tempeh. Serve with rice.
Haven't had a lot of luck finding decent tempeh recipes and this one turned out really tasty! Used dry sherry instead of sake because rice wine has salt added to it, and thought it might be too salty. It was perfect!
This was really delicious and much more filling than it might seem. My only change was to skip the oil when cooking the spinach (not needed) and to halve the recipe for our smaller family. Marinated the tempeh about 3 hours for great flavor. Served with the wonderful Rainbow Vietnamese salad for a refreshing summer dinner.
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