Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal for two. Serve with sesame breadsticks.
2 servings, 1/2 cup quinoa and slaw & 3/4 cup tempeh each
Active Time: 30 minutes |
Total Time: 30 minutes
Quinoa & Carrot Slaw
3/4 cup water
6 tablespoons quinoa, rinsed
1 cup grated carrots (1-2 large)
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted (see Tip)
1 1/2 teaspoons sesame oil
1 1/2 teaspoons reduced-sodium soy sauce
1 tablespoon sesame oil
1 8-ounce package tempeh (see Note), crumbled into bite-size pieces
1 1/2 tablespoons honey
1 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon water
1/2 teaspoon cornstarch
1 scallion, sliced
To prepare quinoa: Bring 3/4 cup water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 12 minutes. Uncover and let stand.
To prepare carrot slaw: Meanwhile, combine carrot, rice vinegar, sesame seeds, 1 1/2 teaspoons oil and 1 1/2 teaspoons soy sauce in a medium bowl. Set aside.
To prepare tempeh: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
Combine honey, 1 1/2 tablespoons soy sauce, 1 tablespoon water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
Divide the quinoa between 2 bowls and top each with half the slaw and half the tempeh mixture. Sprinkle with scallions.
Per serving :
27 g Fat;
5 g Sat;
9 g Mono;
0 mg Cholesterol;
53 g Carbohydrates;
28 g Protein;
5 g Fiber;
588 mg Sodium;
899 mg Potassium