RECIPES
Calories | 191,4 Kcal |
Fat | 10,7 g |
of which saturated fat | 1,8 g |
Carbohydrates | 12,7 g |
of which sugar | 3,8 g |
Proteins | 11,2 g |
Salt | 0,1 g |
Calories | 191,4 Kcal |
Fat | 10,7 g |
of which saturated fat | 1,8 g |
Carbohydrates | 12,7 g |
of which sugar | 3,8 g |
Proteins | 11,2 g |
Salt | 0,1 g |
Put rice, water and a pinch of salt in a pot. Mix peanut butter, half of the soy sauce, half of the sesame oil, lime juice, grated ginger, brown sugar and a tablespoon of water. Cut tempeh into cubes (2 cm) and mix with the glaze. Set Cut broccoli into small florets. Chop scallions and cut peppers into strips. Fry tempeh (without the sauce) until golden brown. Remove the pan from the heat. Remove the pan from the heat.Cooking step by step
The rice:
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 20 min until the rice has absorbed the water.The glaze:
The tempeh:
aside. Prepare your veggies:
To the frying pan:
Set aside.
Clean out the pan with a paper towel and sauté broccoli and peppers in the remaining sesame oil. The last step:
Mix vegetables, chives, tempeh and what’s left of soy sauce.
Season with salt and pepper.
Serve with rice.Cooking
Step by stepThe last step:
Mix vegetables, chives, tempeh and what’s left of soy sauce.
Season with salt and pepper.
Serve with rice.
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