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Sticky Miso Rice with Teriyaki Tempeh

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Level: Easy

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Description

Simple and delicious sticky miso rice with teriyaki tempeh.

Ingredients

  • FOR THE RICE:
  • 2-⅛ cups Water
  • 2 cups Short Grain Rice
  • 1 whole Cucumber
  • 1 dash Sea Salt
  • ½ Tablespoons Miso Paste
  • 2 Tablespoons Wakame Seaweed
  • FOR THE TEMPEH:
  • 1-⅓ cup Tempeh
  • Olive Oil, As Needed For Cooking
  • FOR THE SAUCE:
  • 3 cloves Garlic, Minced
  • 1 teaspoon Ginger, Finely Grated
  • 2 Tablespoons Olive Oil
  • ½ whole Pineapple
  • 1 teaspoon Sesame Oil
  • 2 teaspoons Sesame Seeds, Toasted
  • ½ cups Soy Sauce

Preparation

For the rice, bring the water to a boil. Meanwhile, rinse the rice to remove excess starch. When water boils, add salt and miso paste. Whisk to thoroughly dissolve the miso. Add rice and lower the heat. Let the rice simmer covered, until water is almost fully absorbed by the rice. Turn off heat and let it stand for 15 minutes. Do not open the lid before the 15 minutes is up.

Slice the tempeh into strips and then slice it again into matchsticks. Set aside.

In a medium bowl, combine sauce ingredients. Set aside.

Heat olive oil in a saucepan and fry the tempeh about 10 minutes, flipping each slice every few minutes after the first side is browned. Pour in the sauce mixture over the tempeh and continue cooking until the sauce is thickened.

Serve teriyaki tempeh with miso rice, sliced cucumbers, chopped spring onions and hydrated wakame seaweed.

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