Korean BBQ Tempeh Grain Bowl
If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It's easy to put your own spin on this recipe; see Variations (below) for some riffs. Source: EatingWell Magazine, March 2020
Nutrition FactsServing Size:
1 3/4 cups
333 calories; protein 17.5g; carbohydrates 51.8g; dietary fiber 3.1g; sugars 15.4g; fat 7.3g; saturated fat 1.7g; vitamin a iu 429.8IU; vitamin c 11.2mg; folate 50.6mcg; calcium 102.3mg; iron 3mg; magnesium 94.6mg; potassium 506.8mg; sodium 817.1mg; added sugar 14g.
Variations: Use 3 cups thinly sliced celery and carrots in place of the cabbage and radishes.
Instead of serving the tempeh and vegetables over rice, roll them up in softened spring roll wrappers.
Replace the tempeh with 1 lb. boneless, skinless chicken breast, sliced into 1/2-inch strips.