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12Ingredients
25Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 block tempeh (approx 200g)
- 2 Tbsp. vegetable oil
- 2 green onions (chopped)
- 3 garlic cloves (chopped)
- 1/2 cup Thai basil (finely chopped)
- cashews (crushed, to top)
- 1 cup jasmine rice (cooked according to package directions)
- 2 Tbsp. vegetarian oyster sauce
- 1 Tbsp. light soy sauce
- 1 Tbsp. dark soy sauce
- 1 Tbsp. maple syrup
- 1 tsp. sambal oelek (can sub sriracha)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium800mg33% |
| Potassium200mg6% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium6% |
| Iron20% |
* 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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Reviews(2)
Alex 5 years ago
Chose to make this recipe only to realise there are no veggies at all! Also very weird way to prepare tempeh. Adapted quite a lot and it was nice, but nothing to do with the original recipe. I marinated the tempe for 8 hrs in soy, ginger syrup, sambal and oyster sauce, then fried it. Added for veggies whole bamboo roots and lotus, normal basil and green beans. Only thing that was the same was the geen onions. Served it over noodles.