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Tempeh With Spicy Peanut Sauce
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve over brown basmati rice.
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Diet Types: Vegan, Vegetarian
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Ingredients:
1 package Tempeh, cut in bite-size pieces2 tablespoons canola oil for frying1/2 cup peanut butter1 teaspoon serrano chilis or red pepper, minced2 tablespoons Tamari1 teaspoon ginger juice1 teaspoon Cider Vinegar1-1/2 - 2 cups water
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Serves: 2
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Fry Tempeh until golden brown. Drain on paper towels.
To make sauce, combine all ingredients in a blender and puree until smooth. Pour in a saucepan and slowly heat over low heat, stirring constantly. Be careful not to let it boil or burn. Add water to obtain desired consistency.
Place Tempeh on plates and drizzle with peanut sauce.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 2
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| Amount Per Serving |
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Calories 678
Calories from Fat 503
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% Daily Value*
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| | Total Fat 56g | 86% | | | Saturated Fat 10g | 48% | | | Mono Fat 26g | | | | Poly Fat 16g | | | | Sodium 1030mg | 43% | | | Total Carbs 22g | 7% | | | Dietary Fiber 4g | 16% | | | Protein 34g | | | | Iron | 26% | | | Calcium | 12% | | | Vitamin C | 0% | | | Vitamin E | 47% | | | Vitamin A | 0% | | | Vitamin B-12 | 2% | | | Vitamin B-6 | 25% | | | Pantothenic acid | 8% | | | Niacin | 58% | | | Riboflavin | 24% | | | Thiamin | 7% | | | Folate | 18% | | | Selenium | 9% | | | Manganese | 75% | | | Copper | 30% | | | Zinc | 20% | | | Potassium | 23% | | | Phosphorus | 48% | | | Magnesium | 45% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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