Glazed Tempeh Bowl with Black Rice and Peanuts
14 min 1 serving 860 kcal · 42 g proteinLevel: Intermediate
The nutritionist's note
Reducing the glaze at the end concentrates the sugars and makes the sauce cling instead of pooling. Black rice contains anthocyanins that white rice lacks.
Ingredients
1 serving
- tempeh160 g
- cooked black rice200 g
- peanuts30 g
- soy sauce15 ml
- maple syrup12 g
- rice vinegar8 ml
- sunflower oil12 g
Method
- 1
Slice the tempeh and sear it for 5 minutes in the oil.
- 2
Mix the soy sauce, maple syrup and rice vinegar, and pour over the tempeh.
- 3
Reduce for 3 minutes until the glaze coats.
- 4
Serve over the hot black rice and scatter with crushed peanuts.
Nutrition facts
per serving
| Energy | 860 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 88 g |
| Fat | 34 g |
| Fibre | 13 g |
| Iron | 6.8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
- peanuts
- gluten
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