Stir-Fried Tempeh with Spinach and Thai Basil

Thai basil has small purple leaves and a stronger taste than sweet basil; if unavaliable, use the latter. The longer you marinate the tempeh, the more flavorful it will be. We liked this dish best with soy tempeh, but any variety (five-grain, three-grain, soy-rice) will work.

Yield: 6 servings (serving size: about 3/4 cup tempeh mixture, 1/3 cup spinach, and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 26%
  • Fat: 11.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2.7g
  • Protein: 22.6g
  • Carbohydrate: 54.7g
  • Fiber: 7.5g
  • Cholesterol: 0.0mg
  • Iron: 5.8mg
  • Sodium: 646mg
  • Calcium: 218mg

Ingredients

  • Tempeh:
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons sake (rice wine)
  • 2 tablespoons minced shallots
  • 1 teaspoon dark sesame oil
  • 1 pound soy tempeh, cut into bite-sized pieces
  • 1 1/2 tablespoons olive oil
  • Spinach:
  • 1 1/2 teaspoons olive oil
  • 1 1/2 tablespoons sake (rice wine)
  • 1/2 teaspoon salt
  • 1 (10-ounce) package fresh spinach
  • Remaining ingredients:
  • 2 tablespoons sugar
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons water
  • 2 teaspoons fresh lime juice
  • 1 tablespoon olive oil
  • 3 1/2 cups thinly, vertically sliced red onion (about 3 medium)
  • 3 tablespoons chopped garlic
  • 2 cups loosely packed fresh Thai basil leaves or coarsely chopped sweet basil
  • 4 1/2 cups hot cooked basmati rice

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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