Stir-Fried Tempeh with Spinach and Basil, Brown Rice

by Jennifer

This is my adaptation of a Cooking Light recipe, and serves 4 generously.  Get the tempeh marinating first, then start some brown rice cooking.

  • 3 TBS low-sodium soy sauce
  • 3 TBS mirin, divided
  • 2 TBS chopped shallots (about 2 – 3 large shallots)
  • 1 tsp sesame oil
  • 1 lb. soy tempeh, cut into bite-sized pieces
  • 1 1/2 TBS plus 1 1/2 tsp peanut oil
  • 1 1/2 TBS mirin
  • 10 oz. fresh spinach, thick stems removed
  • 1 TBS sugar
  • 3 TBS low-sodium soy sauce
  • 3 TBS water
  • juice of 1/2 lime
  • 1 TBS peanut oil
  • 2 large red onions, sliced vertically
  • 6 cloves garlic, chopped
  • 2 cups loosely packed basil, roughly chopped

Combine soy sauce, 1 1/2 TBS mirin, shallots, sesame oil and tempeh and let the tempeh marinate at room temperature for 30 minutes to 4 hours maximum.

Heat 1 1/2 TBS oil in a wok over medium-high heat and add the tempeh with the marinade, stir-frying for 5 minutes or

until golden brown.  Transfer tempeh to a clean bowl and wipe the wok clean with a paper towel.

Place the wok back over medium-high heat and add 1 1/2 tsp oil, 1 1/2 TBS mirin, and the spinach, stir-frying

just until the spinach wilts.  Transfer spinach to another bowl.

Whisk together the sugar through lime juice.  Heat the remaining TBS oil in the wok, again over medium-high heat, and

add the onions and garlic, stir-frying until the onions start to become tender and brown, about 3 – 4 minutes.

Add the tempeh, basil, spinach (squeeze out any liquid in the spinach bowl and discard) and sugar mixture, stir-frying until heated through, 2 – 3 minutes.  Serve over brown rice.

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