Description
A sweet, garlicky tempeh recipe that can be made in one pan!
Ingredients
Scale
- 1, 8 oz. block tempeh
- 4–6 oz. vegetable broth
- 1 small or ½ medium sweet potato, small dice
- ½ onion, chopped
- 5–6 cloves garlic, chopped
- 1 bunch cilantro, stems removed, chopped
- 2–3 c. of kale, chopped (optional)
Sauce
- 4–6 oz. orange juice
- 1 Tbsp. low-sodium soy sauce
- ½ Tbsp. maple syrup
- 1 tsp. gochujang-sauce (or 1 t. red chili paste)
Instructions
- Slice the block of tempeh lengthwise. You will have two rectangle-shaped blocks. Then, cut the tempeh into triangles.
- In a saucepan, over medium heat, add the broth and tempeh. Boil the tempeh on both sides until the tempeh has tenderized (5-7 minutes). If your vegetable broth during the process, add more.
- Once the tempeh has softened. Add the diced sweet potato, onion, and garlic. Add the sauce ingredients (orange juice through – gochugjang sauce).
- Gently stir and simmer the until sweet potato has cooked through. Toss in the cilantro and kale and continue to cook until wilted.
- Serve with rice or soba noodles!
Nutrition
- Serving Size:
- Calories: 360
- Sugar: 20 g
- Sodium: 334.8 mg
- Fat: 6.5 g
- Saturated Fat: 1.4 g
- Carbohydrates: 53.5 g
- Fiber: 13.5 g
- Protein: 25.4 g
- Cholesterol: 0 mg