Baked Tempeh with Brown Rice Sweetener

[Guest guest]

When I make this, I just cut the tempeh into strips - it's easier. This is a

tasty recipe (for those who also suffer from an insatiable sweet-tooth) and

easy, too!

 

 

* Exported from MasterCook *

 

Baked Tempeh with Brown Rice Syrup

 

Recipe By :366 Healthful Ways to Cook Tofu and Other Meat Alternatives -

Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons corn oil

1 pound tempeh -- poached, cut into 1/2-inch slices

1 medium onion -- chopped

4 large mushrooms -- thinly sliced

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon mirin, white wine, or sherry

1/4 cup brown rice syrup

freshly cooked rice

 

Preheat oven to 350F. Heat oil in a large skillet over medium-high heat. Add

tempeh and onion and saute until tempeh is brown on both sides and onion is

tender, about 5 minutes. Transfer tempeh to a baking dish. Reheat skillet and

add mushrooms, salt, and pepper; saute for 2 minutes or until mushrooms are

softened. Remove mushrooms with a slotted spoon and spoon over tempeh. Add

mirin and rice syrup to pan and blend with pan juices. Pour pan sauce evenly

over tempeh and mushrooms. Bake until heated through, about 20 minutes. Serve

immediately over rice.

 

Description:

" Brown rice syrup, a natural sweetener available at natural food

stores, imparts a mellow and subtly sweet flavor to the tempeh. "

 

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Per serving: 301 Calories (kcal); 16g Total Fat; (44% calories from fat); 22g

Protein; 23g Carbohydrate; 0mg Cholesterol; 75mg Sodium

Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0