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This Japanese Tempeh Skillet recipe is hearty, filling and downright scrumptious!

Not too way back, I signed up for a six-month, on-line, plant-based culinary program. It was really probably the most fantastic expertise I’ve had with cooking lessons and I cherished each second of it! (Nicely, apart from one pain-in-the-rear task. However there’s all the time one, isn’t there?) I realized a lot!

A side view of this Japanese Tempeh Skillet shows the tempeh , carrots, purple cabbage and green onions if bright, vibrant colors against a white plate.

One in every of our assignments was to take a recipe from a particular delicacies and use the identical predominant components to create a recipe from a unique delicacies. This was the blissful results of that task!

WHAT IS TEMPEH?

  • Tempeh originated in Indonesia.
  • It’s fabricated from soy. (Purchase natural to keep away from GMO’s!)
  • It’s tremendous excessive in plant-based protein.
  • Excessive in fiber and nutritional vitamins due to the entire soy bean getting used and fermented.

This Japanese Tempeh Skillet sits on a white, rectangular plate with black chopsticks placed across it diagonally.

WHAT DO YOU DO WITH TEMPEH?

Once you first open a package deal of tempeh, it appears fairly odd, and if you happen to eat it straight out of the package deal, you may be sorely disillusioned. Right here’s what to do with tempeh:

  • Place the tempeh in a pot that matches the scale of the block of tempeh, and simply barely cowl it with vegetable broth (sometimes 2-Three cups relying). Simmer for about 15 minutes to melt and taste the tempeh. Then you may reduce it and prepare dinner it.
  • Slice it into skinny strips like bacon. Season and fry or bake. It’s the plant-based model of bacon!
  • Chop it into bite-sized squares (like on this recipe) and use in stir fry instead of meats.
  • Marinate bigger parts to interchange a bit of meat in your dinner plate.
  • Crumble into soups and stews, once more so as to add plant-based protein and texture.

Copyright Information For The Gracious Pantry

JAPANESE TEMPEH SKILLET RECIPE:

A side view of this Japanese Tempeh Skillet shows the tempeh , carrots, purple cabbage and green onions if bright, vibrant colors against a white plate.

Japanese Tempeh Skillet

This scrumptious dish is fantastic by itself, however can be served over rice and even bean thread pasta!

Course: Most important Course

Delicacies: Japanese

Yield: 4 servings

Energy: 175 kcal

Writer: The Gracious Pantry

Components

  • 1 block natural tempeh
  • 2 cups vegetable broth (no sugar added)
  • 2 tbsp. sesame oil
  • 1 1/2 cups diced Japanese candy potato
  • 1/2 cup sliced carrots
  • 1/2 cup diced white onions
  • 1 cup finely sliced purple cabbage
  • 4 giant garlic cloves (minced)
  • 1 tbsp. minced, recent ginger
  • 1 cup sliced mushrooms
  • 1/4 cup mirin
  • 2 tbsp. tamari

Directions

  1. In a medium pot that can match the block of tempeh, mix the tempeh and the vegetable broth and produce to a boil. Instantly cut back to warmth and simmer gently for 15 minutes. When achieved, cube into small cubes and put aside. (Discard the liquid or hold it for cooking rice to serve with this dish)

  2. In a big skillet, heat the oil after which add the diced potatoes and sliced carrots. Modify warmth to medium excessive and prepare dinner for 10-15 minute till the greens have a pleasant, golden colour to them.

  3. Add within the onions and tempeh and proceed sauteing for about Three minutes. The pan shall be getting fairly dry and that is okay. Do NOT add any extra oil.

  4. Add the cabbage, garlic, ginger and mushrooms, then give it a fast stir. The pan needs to be very dry.

  5. Now deglaze with the mirin and tamari.

  6. Stir for a couple of minutes to coat all the pieces within the glaze.

Recipe Notes

Please word that the diet information given here’s a ballpark determine. Actual information isn’t attainable.

Vitamin Details

Japanese Tempeh Skillet

Quantity Per Serving (1 serving)

Energy 175 Energy from Fats 72

% Each day Worth*

Fats 8g12%

Saturated Fats 1g6%

Sodium 1043mg45%

Potassium 422mg12%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 10g11%

Protein 3g6%

Vitamin A 10247IU205%

Vitamin C 18mg22%

Calcium 40mg4%

Iron 1mg6%

* P.c Each day Values are primarily based on a 2000 calorie diet.