Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 587 | | Total Fat | 23g | | Saturated Fat | 3g | | Trans Fat | 0g | | Cholesterol | 0mg | | Sodium | 1,056mg | | Carbohydrate | 69g | | Dietary Fiber | 10g | | Sugars | 15g | | Protein | 24g | | Vitamin A | 1% | | Vitamin C | 0% | | Calcium | 9% | | Iron | 23% |
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Entrées
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Tempeh with Spicy Peanut Sauce
By: Lightlife
Serving Amount: 4
Ingredients:
| 1 package (8 oz) Lightlife® Organic Soy Tempeh, cut into 1/2-inch slices | | 1 Tbsp. vegetable oil | | 3 Tbsp. reduced-sodium soy sauce, divided | | 2 Tbsp. mirin (sweet rice wine) | | 2 Tbsp. seasoned rice vinegar | | 1 1/2 Tbsp. toasted sesame oil, divided | | 1 tsp. grated fresh ginger | | 1/2 cup water | | 1/4 cup peanut butter | | 1/4 cup Asian sweet chili sauce | | 1 Tbsp. chopped fresh cilantro | | 4 cups hot cooked udon or spinach linguine |
Boil tempeh in unsalted water for 10 minutes; drain and pat dry. In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Whisk together 2 tablespoons of soy sauce, mirin, rice vinegar, 1 1/2 teaspoons of sesame oil and ginger. Pour soy sauce mixture over tempeh and bring to a simmer. Reduce heat to low, cover and cook until tempeh is dry. While tempeh is cooking, in a small saucepan, heat water, peanut butter, chili sauce, 1 tablespoon of soy sauce and 1 tablespoon of sesame oil over medium heat, whisking frequently, just until warm and blended. Stir in cilantro. To serve, arrange tempeh on top of noodles and drizzle with peanut sauce.
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