I am miffed by the other reviews for this recipe. I followed the recipe exactly (and have since I have gone back over it to make sure I didn't do something wrong: I didn't). I thought this was awful. I don't usually leave a really bad review, but this recipe was inedible. There was so much rice vinegar in the sauce that it was sour and all we tasted. We ended up throwing it out and heating up leftovers instead.
Tempeh and Broccolini Stir-Fry
More From Cooking Light
Total: 30 Minutes
- Calories: 410
- Fat: 16g
- Saturated fat: 2.3g
- Monounsaturated fat: 7.3g
- Polyunsaturated fat: 5.1g
- Protein: 18.6g
- Carbohydrate: 50.6g
- Fiber: 7.5g
- Cholesterol: 0.0mg
- Iron: 4.4mg
- Sodium: 558mg
- Calcium: 140mg
- 1/2 pound Broccolini
- 6 tablespoons chopped green onions, divided
- 4 1/2 tablespoons rice vinegar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons honey
- 1/4 teaspoon crushed red pepper
- 5 teaspoons canola oil, divided
- 1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
- 1 cup diagonally cut snow peas
- 2 2/3 cups hot cooked long-grain white rice
- 3 tablespoons chopped unsalted, dry-roasted peanuts
- 1. Cook Broccolini in boiling water for 2 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain. Squeeze dry. Cut into 1-inch pieces.
- 2. Combine 3 tablespoons green onions and the next 5 ingredients (through red pepper) in a bowl.
- 3. Heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides. Remove tempeh from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture. Sprinkle with remaining 3 tablespoons green onions and peanuts.
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