Tempeh Strips with Almond Sauce and Broccoli
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
tempeh
3.53 oz
almonds
10.59 oz
broccoli
2 tbsp
soy sauce
2 cloves
garlic
1 tsp
Ginger
1 tbsp
maple syrup
2 tbsp
sesame oil
1 tbsp
rice vinegar
1 tbsp
cornstarch
1 c
Water
1 tsp
Salt
Directions
Step 1
Cut the tempeh into thin strips.
Step 2
In a bowl, combine soy sauce, minced garlic, grated ginger, maple syrup, sesame oil, rice vinegar, and cornstarch. Stir well to make the almond sauce.
Step 3
Heat a non-stick pan over medium heat. Add the tempeh strips and cook for 5 minutes on each side until golden brown.
Step 4
Steam the broccoli for 5 minutes until tender.
Step 5
Pour the almond sauce over the cooked tempeh strips and stir well to coat. Cook for an additional 2 minutes until the sauce thickens.
Step 6
Serve the tempeh strips with the almond sauce alongside the steamed broccoli.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
15 g
(60
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 0.6615 g | 0.13% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.882 g | 1.04% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.6615 mg | 4.41% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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