Sticky Sesame Tempeh

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 11.85 ounces

Ingredients

8 1/4 cups Tempeh
1 1/2 cups Soy Sauce
1 1/4 cups White sugar, granulated
2 tablespoons Lime juice
4 tablespoons Oil, Canola
3/4 cup Garlic cloves, peeled, minced
6 tablespoons Ginger, fresh, minced
3/4 cup Sesame Seeds, White
12 cups Jasmine rice, cooked
3/4 cup Green onions, sliced thinly on bias

Preparation

1. To Prepare Tempeh – Boil Tempeh in a pot or skillet of water for 10 minutes. Remove and allow to cool. Once cool enough to handle, crumble tempeh.
2. For Sticky Sesame Tempeh Crumbles – Whisk soy sauce, sugar, and lime juice in a bowl and reserve. Heat oil in a skillet or flat top grill over medium high heat. Add tempeh and cook for 3-5 minutes, allowing tempeh to slightly caramelize and become crispy. Add garlic and ginger and cook until fragrant. Add reserved sauce to mixture and reduce for about 3-5 minutes or until all liquid has evaporated and tempeh is caramelized. Add sesame seeds and hold hot for service.
3. To serve – Place 6 ounces of rice in bottom of bowl and top with 4 ounces of the crumble. Garnish with 1 Tablespoon green onion.

Nutrition information

Calories: 918.6 Total Fat: 22.5g Saturated Fat: 4g Trans Fat: 0g
Carbohydrate: 145.9g Fiber: 5.4g Total Sugars: 21.7g Protein: 37g Sodium: 2295mg

The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.