I was watching one of Kris Carr’s amazing videos the other day (check out her blog & videos!), and she said she boils tempeh in a combo of water and tamari.
Ummmm I eat tempeh all the live-long time, but I have never boiled it.
So I did.
caramelized shallot rice:
2/3 C brown rice
1 large shallot (or 2 small), diced
2 t Earth Balance margarine
Melt Earth Balance in a small nonstick skillet over low heat. Add the shallot and allow to slowly caramelize, stirring occasionally. It will take about 30-45 minutes.
Meanwhile, throw 1 1/3 C water and your rice into a pot or rice cooker. When it’s done, just stir the shallots and any remaining Earth Balance in.
6 oz. tempeh
4 C water
2/3 C Bragg’s liquid aminos/tamari/low sodium soy sauce (I used Bragg’s but will definitely try tamari next time it’s in my cupboard)
Cut tempeh into bite size pieces. Bring water and Bragg’s to a boil. Add tempeh and boil. Kriss Carr said boil anywhere between a few minutes and an hour. I did half an hour.
sweet ‘n’ spicy glazed tempeh: After I boiled and drained my tempeh, I glazed it like this. Delicious!
2 C broccoli florets
As your tempeh is boiling, put a steamer over the pot. If you don’t have a steamer, you can create a makeshift one easily (this is what I do) – place a strainer or colander on the boiling pot and cover. Steam broccoli about 8 minutes.
Nutrition facts per serving: Calories: 555; Calories from Fat: 195; Total Fat: 21.7g; Saturated Fat: 4.1g; Sodium: 94mg; Total Carbohydrates: 71.0g; Dietary Fiber: 4.6g; Sugars: 9.4g; Protein: 23.9g
***I did not factor in boiling the tempeh in Bragg’s for the nutrition facts – I am sure boiling it in Bragg’s adds some sodium – if you do tamari/soy sauce/etc., it will add even more sodium and some calories too, but I had no idea how to calculate that! Sorry.