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Nutrition
Sticky Ginger Tempeh with Coconut Rice
Ginger is the star ingredient of this dish, enhancing the spicy notes of tempeh, a plant based protein. Relish this meaty alternative with coconut rice.
Tempeh is a fermented soy product, packed with probiotics that support gut health and essential amino acids that are essential for muscle repair and growth. Ginger is known for its anti-inflammatory and immunity-boosting properties, aiding digestion and can help relieve constipation. Coconut rice, made with coconut milk, provides a healthier, creamier, lower-glycemic alternative than regular rice, which helps keep blood sugar levels stable.
Sticky Ginger Tempeh with Coconut Rice - Full Recipe
04
serves
400
calories
20
minutes
4/10
simplicity
Easy Steps
01After washing the brown rice, in a saucepan combine the washed rice, coconut milk, water and pinch of salt.
02Bring the mixture to a boil then reduce the heat, cover and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.
03Take a bowl to combine the soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, sesame oil, water and cornstarch to make the marinade.
04Toss the tempeh cubes into the marinade, making sure they are evenly coated, and let it sit for 10-15 minutes.
- 250 grams tempeh, cut into cubes
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 2 tbsp water
- 1 tbsp cornstarch
- Green onions and sesame seeds for garnish
- 1 cup brown rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
Heat a pan over medium heat and add some oil. Add the fried tempeh cubes and cook for 3-4 minutes on each side until golden and sticky.
06Pour the remaining marinade into the pan and sauté until thickened.
07Serve the sticky ginger tempeh over coconut rice, garnished with chopped green onions and sesame seeds.
Nutritive Value
- Carbohydrates: 35g
- Protein: 25g
- Fat: 20g
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