Tempeh Sukiyaki With Broccoli Cauliflower Recette

This vibrant and flavorful Tempeh Sukiyaki is a complete one-pan meal, ready in under an hour! Inspired by "The Tempeh Cookbook," this recipe showcases the satisfying texture of tempeh – a soy product packed with protein and boasting visible soybeans. Enjoy tender-crisp broccoli and cauliflower alongside savory tempeh in a rich, umami-infused sauce. Easily adaptable for vegetarians and vegans! Perfect for a weeknight dinner or a healthy, satisfying meal.

Préparation 15 min

Cuisson 40 min

Calories 204.8 kcal

Protéines 19g

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Tempeh Sukiyaki With Broccoli Cauliflower

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Tempeh Sukiyaki With Broccoli Cauliflower

8 oz tempeh, cut into 1-inch cubes
2 tbsp tamari (or soy sauce)
Mirin
Arrowroot
Worcestershire Sauce
Honey
Fresh Ginger
Green Pepper
Onion
Carrot
2 stalks celery, thinly sliced
Broccoli Floret
Cauliflower
2 cups vegetable stock
4 tbsp vegetable oil

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Comment préparer Tempeh Sukiyaki With Broccoli Cauliflower

In a bowl, whisk together the marinade ingredients. Add the tempeh, ensuring all pieces are coated. Let marinate for at least 15 minutes (longer is better!).
Bring the vegetable stock to a boil in a saucepan. Add the carrots, broccoli, and cauliflower. Boil for exactly 1 minute. Immediately remove the vegetables and set aside, reserving the stock.
Drain the tempeh, reserving any remaining marinade. Add the reserved marinade to the reserved vegetable stock.
Heat 2 tbsp of oil in a wok or large skillet over medium-high heat.
Add the marinated tempeh and fry until nicely browned on all sides. Remove the tempeh and set aside.
Add the remaining 2 tbsp of oil to the pan. Add the sliced onions and peppers; stir-fry for 3-4 minutes until softened.
Add the celery and cook for another 2 minutes.
Pour the reserved vegetable stock into the pan. Bring to a simmer, then stir in the tamari (and vegetarian Worcestershire sauce, if using).
Add the cooked tempeh, carrots, broccoli, and cauliflower to the pan. Stir gently until everything is heated through and the sauce has thickened slightly. Do not overcook the vegetables.
Serve the Tempeh Sukiyaki immediately over cooked brown rice. Garnish with sesame seeds (optional).

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

17g

Fat

10g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes Asian Japanese Healthy Vegetarian Vegan One Pot Meals

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Questions fréquentes

Combien de temps faut-il pour préparer Tempeh Sukiyaki With Broccoli Cauliflower ?

Tempeh Sukiyaki With Broccoli Cauliflower prend environ 55 minutes du début à la fin — environ 15 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Tempeh Sukiyaki With Broccoli Cauliflower ?

Tempeh Sukiyaki With Broccoli Cauliflower contient environ 204.8 calories par portion, avec environ 19 g de protéines, 4 g de glucides et 20 g de lipides.

De quels ingrédients ai-je besoin pour Tempeh Sukiyaki With Broccoli Cauliflower ?

Les principaux ingrédients de Tempeh Sukiyaki With Broccoli Cauliflower sont Tempeh, Tamari, Mirin, Arrowroot, Worcestershire Sauce, Honey. Consultez la liste complète avec les quantités ci-dessus.