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Teriyaki Baked Tempeh with Fried Confetti Rice

  • 1 day ago
  • 2 min read

This gut healthy Asian-inspired dish combines a medley of flavors with a sweet and savoury teriyaki sauce, chewy and meaty tempeh, and a final sprinkling of peanuts to augment the natural nuttiness of the confetti rice! Makes 2 servings.


Photo of milled corn

Ingredients:

Tempeh:

  • 1 packet of tempeh made at the Goods, cubed and then soaked in water for 15 minutes

Teriyaki Sauce:

  • ½ cup water

  • ⅛ cup soy sauce

  • 2 ½ teaspoons packed brown sugar

  • ¼ teaspoon ground ginger

  • ⅛ teaspoon garlic powder

  • 1 tablespoon cornstarch

  • ⅛ cup cold water

  • Cara cara zest (rinse cara cara and use a fine grater over the entire skin of the fruit for zest)

Fried Confetti Rice:

  • 1½ to 2 cups of cooked day old rice

  • 2 eggs

  • 1 tbsp cooking oil (if adding veggies, use 2)

  • Optional: any vegetables (fresh or frozen) chopped up



Directions:


Teriyaki Sauce:

  1. Combine 1 cup water, soy sauce, brown sugar, orange zest, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.

  2. Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan.

  3. Cook and stir sauce until thickened, 5 to 7 minutes.


    Baked Tempeh:

  4. Preheat the oven to 375 degrees. Oil a small baking dish. 

  5. Drain tempeh and pat dry, then place tempeh in a baking dish. 

  6. Pour half the teriyaki sauce over the tempeh, making sure teriyaki is coating each piece. 

  7. Bake for 20 to 25 minutes. Serve over fried rice with teriyaki dipping sauce.

  8. Top with roughly chopped peanuts.


    Fried Rice:

  9. Add half of the oil to the skillet and heat up to medium high. When warm, add rice and try to spread out across the bottom of the pan. Allow to cook for about 2 minutes then turn the heat down to medium. Give the rice a stir and let cook for another 2 minutes undistributed.

  10. If adding vegetables, add at about 6 minutes into cooking over medium heat. Add 2 dashes of garlic powder. Stir. After another minute, push the rice and vegetables to the side of the pan to create an open space in the pan.

  11. Add the remaining oil to the space in the pan and spread it in the space to evenly coat the pan. Crack 2 eggs into the well and stir in. 

  12. Keep stirring until incorporated egg pieces appear fluffy and immediately remove from heat and transfer rice to a plate. 


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