Slow-Cooker Asian Tempeh with Spinach & Mango

Slow-Cooker Asian Tempeh with Spinach & Mango

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From: Everyday Slow Cooker

Making a flavorful, well-balanced meatless dish doesn't get simpler than this. Sweet mango is the right complement to the earthy tempeh. A drizzle of the sweet and salty cooking liquid is the perfect addition of moisture and brightness.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅓ cup water
  • ¼ cup mirin
  • ¼ cup fresh lime juice (from 3 limes)
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons Sriracha chili sauce
  • ¾ teaspoon kosher salt
  • 4 garlic cloves, smashed
  • 1 (8 ounce) package tempeh
  • 2 cups hot cooked brown rice
  • 1 (5 ounce) package baby spinach
  • 1½ tablespoons toasted sesame oil
  • 1 medium ripe mango, peeled and thinly sliced

Preparation

  • Prep

  • Ready In

  1. Stir together the water, mirin, lime juice, vinegar, honey, Sriracha, salt, and garlic in a 5- to 6-quart slow cooker. Nestle the tempeh into the liquid; cover and cook on LOW until heated through, 4 hours.
  2. Remove the tempeh with a slotted spoon, reserving ¼ cup of the cooking liquid. Cut the tempeh into 12 slices.
  3. Divide the rice among 4 plates. Toss the spinach with the sesame oil, and place over the rice. Top with the tempeh slices and mango slices. Drizzle the reserved cooking liquid evenly over each serving.

Nutrition information

  • Serving size: ½ cup rice, 1½ cups spinach, 3 slices tempeh, about 6 slices mango, about 1 tablespoon cooking liquid
  • Per serving: 393 calories; 10 g fat(2 g sat); 10 g fiber; 60 g carbohydrates; 16 g protein; 22 g sugars; 9 g added sugars; 467 mg sodium;
  • Carbohydrate Servings: 4

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