Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Cooking Light August 2003

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

416 calories; calories from fat 26%; fat 11.9g; saturated fat 2.4g; mono fat 6.1g; poly fat 2.7g; protein 22.6g; carbohydrates 54.7g; fiber 7.5g; cholesterol 0mg; iron 5.8mg; sodium 646mg; calcium 218mg.
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