Slow-Cooker Asian Tempeh with Spinach & Mango

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.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary test

active:
10 mins
total:
4 hrs 10 mins
Servings:
4
Servings:
4
Nutrition Info
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Ingredients

Directions

  • 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.

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  • Remove the tempeh with a slotted spoon, reserving 1/4 cup of the cooking liquid. Cut the tempeh into 12 slices.

  • 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 Facts

Serving Size: 1/2 cup rice, 1 1/2 cups spinach, 3 slices tempeh, about 6 slices mango, about 1 tablespoon cooking liquid
Per Serving:
393 calories; protein 16g; carbohydrates 60g; dietary fiber 10g; sugars 22g; fat 10g; saturated fat 2g; sodium 467mg; added sugar 9g.
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