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Sticky Miso Rice with Teriyaki Tempeh
Come here often (waving hi)? It's no secret that putting food on my table is definitely a highlight of my day and I'm certain it is for someone like you as well. Even if it's only me, I love taking a thought and turning it into something that's nourishing. No matter how long it takes.
Honestly, cooking for myself gives me a sense of gratification. I don't know why, but lately I approach my cooking with a little more consideration. Maybe it's because summer's daytime hours are longer and to me it seems like there's more to do. Not to mention the heat pulls at my focus most days.
Lately, I have been working on things with a high level of intensity and it seems like I have to keep writing things down so that my next step will be easier. Kinda keeps me in the swing of things. So when it comes to an actual meal and every day living, it means that I want a powerful, tasty, easy.
A couple tempeh and a few things from the refrigerator/ pantry should be all that is necessary for dinner. It has to be. A ready made sauce, delicious vegetables, and about 25 minutes on the stove are both the short and long of this tasty meal.
I usually cook rice with salt and miso paste and lastly a little bit of coconut oil to give it a tropical smell. Not only, does it smell great its fat helps detach the grains a little bit. My little way of making a delicious Miso rice that I and my family love.
So, with some garbled forethought, a great outdoor dinner is ready in no time. I might be stuffed afterwards, but vivacious because of it. The end result? Absolutely perfect fried rice. That's...
Gratifying;
Great tasting;
Healthy;
Lightly spiced;
Packed with vegetables;
Topped with a crispy tempeh;
What more could you ask for? I know what I am asking for... that each of you are enjoying your days, keeping hydrated, being kind to each other, and yourselves. Life really is great.
This is another recipe that I recommend you try, and let us know! Comment and don't forget to snap a picture, and tag us on Instagram! We'd love to see what you came up with. Happy cooking, friends.
Ingredients
For the rice
- 1 cucumber
- ¾ tbsp miso paste
- 1 dash sea salt
- 2 cups short-grain rice
- 2 tbsps wakame seaweed (hydrated)
- 2¼ cups water
For the teriyaki tempeh
- 1 tsp olive oil
- 7¾ oz tempeh
For the sauce
- ½ inch fresh ginger (finely grated)
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- ¼ pineapple
- 1 tsp sesame seeds (toasted)
- ¼ cup soy sauce
- ½ tsp toasted sesame oil
Directions
- Bring water to a boil. Meanwhile, rinse the rice to remove excess starch. When the water boils, add salt and miso paste. Whisk to thoroughly dissolve the miso. Add the rice and lower the heat. Let the rice simmer with a lid covering the pot until the water is almost fully absorbed by the rice. Turn off the 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 matchstick length. Set aside. In a medium bowl, make the sauce (steps here). Set aside.
- Heat up 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.
Notes
- Letting the rice stand for 15 minutes ensures the rice is thoroughly cooked using gentle residual heat. You can also cook the rice in a rice cooker, provided the Miso paste is dissolved in the water first.
- Hydrate wakame seaweed by blanching or soaking the seaweed in hot water.
- The photos are slightly different to the recipe. The original teriyaki sauce contained a lot of sugar, so we created this new sauce using pineapple. If you'd like to make this using the original sugary sauce, you can find that recipe here
Nutrition Facts
Total servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 572 | From Fat 112 | |
| % Daily Value* | ||
| Total Fat 12g | 19.2% | |
| Saturated Fat 2g | 11.9% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1003.908mg | 41.8% | |
| Total Carbohydrate 96g | 32% | |
| Dietry Fiber 2g | 6.6% | |
| Sugars 7g | ||
| Protein 21g | 41.4% | |
| Vitamin A 0µg | ||
|---|---|---|
| Vitamin B-12 0.05µg | 0.8% | |
| Vitamin B-6 0.44mg | 21.9% | |
| Vitamin C 29.49mg | 49.2% | |
| Vitamin D 0IU | 0% | |
| Vitamin E 0.72mg | 2.4% | |
| Vitamin K1 16.5µg | 20.6% | |
| Calcium 108.99mg | 10.9% | |
|---|---|---|
| Copper 0.7mg | 34.8% | |
| Folate 44.01µg | 11% | |
| Folic Acid 0µg | ||
| Iron 3.35mg | 10.3% | |
| Magnesium 100.11mg | 25% | |
| Manganese 2.51mg | 125.6% | |
| Niacin 4.12mg | 20.6% | |
| Pantothenic acid 1.84mg | 18.4% | |
| Phosphorus 298.51mg | 29.9% | |
| Potassium 525.13mg | 15% | |
| Riboflavin, 0.33mg | 19.2% | |
| Selenium 1.13µg | 1.6% | |
| Sodium 1003.91mg | 41.8% | |
| Thiamin, 0.2mg | 13.5% | |
| Zinc 2.2mg | 9.8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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