Stir-Fried Tempeh with Spinach and Thai Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Thai basil has small purple leaves and a stronger taste than sweet basil; if unavaliable, use the latter. The longer you marinate the tempeh, the more flavorful it will be. We liked this dish best with soy tempeh, but any variety (five-grain, three-grain, soy-rice) will work. Ingredients:
3 tablespoons low-sodium soy sauce |
1 1/2 tablespoons sake (rice wine) |
2 tablespoons minced shallots |
1 teaspoon dark sesame oil |
1 pound soy tempeh, cut into bite-sized pieces |
1 1/2 tablespoons olive oil |
1 1/2 teaspoons olive oil |
1 1/2 tablespoons sake (rice wine) |
1/2 teaspoon salt |
1 (10-ounce) package fresh spinach |
remaining ingredients |
2 tablespoons sugar |
3 tablespoons low-sodium soy sauce |
3 tablespoons water |
2 teaspoons fresh lime juice |
1 tablespoon olive oil |
3 1/2 cups thinly, vertically sliced red onion (about 3 medium) |
3 tablespoons chopped garlic |
2 cups loosely packed fresh thai basil leaves or coarsely chopped sweet basil |
4 1/2 cups hot cooked basmati rice |
Directions:
1. To prepare tempeh, combine first 4 ingredients, stirring with whisk. Add tempeh, turning to coat. Let stand at room temperature 20 minutes to 4 hours, turning once. Remove tempeh from marinade; discard marinade.
2. Heat 1 1/2 tablespoons olive oil in a wok or large nonstick skillet over medium-high heat. Add tempeh; sauté 2 minutes. Remove tempeh from pan.
3. To prepare spinach, heat 1 1/2 teaspoons olive oil in pan over medium-high heat. Add 1 1/2 tablespoons sake, salt, and spinach; stir-fry 1 minute or until spinach wilts. Remove spinach from pan with a slotted spoon.
4. Combine sugar, 3 tablespoons soy sauce, water, and juice; set aside. Heat 1 tablespoon olive oil in pan over medium-high heat. Add onion and garlic; stir-fry 3 minutes or until onions are tender. Add tempeh, sugar mixture, and basil, stirring to combine. Cook 2 minutes or until heated, stirring frequently. Spoon tempeh mixture in the center of a serving platter; arrange spinach around tempeh. Serve with rice.
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