Tempeh is a soy-based meat substitute. Find it in the refrigerated section, near the tofu, in health food stores. Not into tempeh? Try this with chicken, turkey, pork, shrimp, fish, or whatever you fancy! In my opinion, low-sodium soy sauce tastes just as good as regular soy sauce. And feel free to substitute 3 tablespoons of a bottled teriyaki sauce for the soy/hoisin/peanut mixture. Almost any vegetable tastes stupendous teriyaki-style. Try this recipe with broccoli, cauliflower, kale, bell peppers, zucchini, or any other vegetable you happen to have available.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.
Step 4
Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.
Step 5
In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce. Spoon half the mixture over the tempeh.
Step 6
Add the cabbage, carrots, mushrooms, and water chestnuts in layers. Pour the rest of the sauce over all.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 594
Step 9
Protein: 37g
Step 10
Carbohydrates: 110g
Step 11
Fat: 11g
Step 12
Cholesterol: 0
Step 13
Sodium: 831mg
Step 14
Fiber: 7g
