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Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupwater, divided5tablespoonsrice vinegar, divided4tablespoonsreduced-sodium tamari, divided4tablespoonslight brown sugar, divided2cupsthinly sliced napa cabbage1cupthinly sliced radishes1tablespoongochujang3clovesgarlic, minced1teaspoongrated peeled fresh ginger1tablespooncornstarch8ouncestempeh, cut crosswise into 16 pieces2cupscooked brown rice¼cupfresh cilantro
Cook Mode(Keep screen awake)
Ingredients
½cupwater, divided
5tablespoonsrice vinegar, divided
4tablespoonsreduced-sodium tamari, divided
4tablespoonslight brown sugar, divided
2cupsthinly sliced napa cabbage
1cupthinly sliced radishes
1tablespoongochujang
3clovesgarlic, minced
1teaspoongrated peeled fresh ginger
1tablespooncornstarch
8ouncestempeh, cut crosswise into 16 pieces
2cupscooked brown rice
¼cupfresh cilantro
DirectionsPreheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.Whisk 1/4 cup water, 4 tablespoons vinegar and 1 tablespoon each tamari and brown sugar in a medium bowl. Add cabbage and radishes and toss to combine. Set aside, tossing occasionally.Meanwhile, combine the remaining 1 tablespoon vinegar, 3 tablespoons each tamari and brown sugar, gochujang, garlic and ginger in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 2 minutes. Whisk the remaining 1/4 cup water and cornstarch in a small bowl. Slowly add the cornstarch mixture to the sauce, whisking constantly. Cook until thickened, about 1 minute.Pour half the sauce into a medium bowl and add tempeh; gently toss to coat. Transfer the tempeh to the prepared rack. Bake until the sauce is tacky, about 15 minutes. Return the tempeh to the bowl and add the remaining sauce. Gently toss to coat.Divide rice among 4 bowls. Transfer the pickled vegetables to the bowls using a slotted spoon; drizzle with the liquid, if desired. Top with the tempeh and sprinkle with cilantro.TipsVariations: Use 3 cups thinly sliced celery and carrots in place of the cabbage and radishes.Instead of serving the tempeh and vegetables over rice, roll them up in softened spring roll wrappers.Replace the tempeh with 1 lb. boneless, skinless chicken breast, sliced into 1/2-inch strips.Originally appeared: EatingWell Magazine, March 2020
Directions
Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.Whisk 1/4 cup water, 4 tablespoons vinegar and 1 tablespoon each tamari and brown sugar in a medium bowl. Add cabbage and radishes and toss to combine. Set aside, tossing occasionally.Meanwhile, combine the remaining 1 tablespoon vinegar, 3 tablespoons each tamari and brown sugar, gochujang, garlic and ginger in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 2 minutes. Whisk the remaining 1/4 cup water and cornstarch in a small bowl. Slowly add the cornstarch mixture to the sauce, whisking constantly. Cook until thickened, about 1 minute.Pour half the sauce into a medium bowl and add tempeh; gently toss to coat. Transfer the tempeh to the prepared rack. Bake until the sauce is tacky, about 15 minutes. Return the tempeh to the bowl and add the remaining sauce. Gently toss to coat.Divide rice among 4 bowls. Transfer the pickled vegetables to the bowls using a slotted spoon; drizzle with the liquid, if desired. Top with the tempeh and sprinkle with cilantro.TipsVariations: Use 3 cups thinly sliced celery and carrots in place of the cabbage and radishes.Instead of serving the tempeh and vegetables over rice, roll them up in softened spring roll wrappers.Replace the tempeh with 1 lb. boneless, skinless chicken breast, sliced into 1/2-inch strips.
Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.
Whisk 1/4 cup water, 4 tablespoons vinegar and 1 tablespoon each tamari and brown sugar in a medium bowl. Add cabbage and radishes and toss to combine. Set aside, tossing occasionally.
Meanwhile, combine the remaining 1 tablespoon vinegar, 3 tablespoons each tamari and brown sugar, gochujang, garlic and ginger in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 2 minutes. Whisk the remaining 1/4 cup water and cornstarch in a small bowl. Slowly add the cornstarch mixture to the sauce, whisking constantly. Cook until thickened, about 1 minute.
Pour half the sauce into a medium bowl and add tempeh; gently toss to coat. Transfer the tempeh to the prepared rack. Bake until the sauce is tacky, about 15 minutes. Return the tempeh to the bowl and add the remaining sauce. Gently toss to coat.
Divide rice among 4 bowls. Transfer the pickled vegetables to the bowls using a slotted spoon; drizzle with the liquid, if desired. Top with the tempeh and sprinkle with cilantro.
Tips
Variations: Use 3 cups thinly sliced celery and carrots in place of the cabbage and radishes.
Instead of serving the tempeh and vegetables over rice, roll them up in softened spring roll wrappers.
Replace the tempeh with 1 lb. boneless, skinless chicken breast, sliced into 1/2-inch strips.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)333Calories7gFat52gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
