Simple and delicious sticky miso rice with teriyaki tempeh.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE RICE:
- 2-⅛ cups Water
- 2 cups Short grain rice
- 1 whole Cucumber
- 1 dash Sea salt
- ½ tablespoon miso paste
- 2 tablespoons Wakame seaweed
- FOR THE TEMPEH:
- 1-⅓ cup Tempeh
- Olive oil, as needed for cooking
- FOR THE SAUCE:
- 3 cloves minced garlic
- 1 teaspoon Ginger, finely grated
- 2 tablespoons Olive oil
- ½ whole Pineapple
- 1 teaspoon Sesame oil
- 2 teaspoons Roasted sesame seeds
- ½ cups Soya sauce
Preparation
For the rice, bring the water to a boil. Meanwhile, rinse the rice to remove excess starch. When the water boils, add the salt and the miso paste. Whisk well to dissolve the miso. Add the rice and lower the heat. Let the rice simmer covered, until the water is almost completely absorbed by the rice. Turn off the heat and let stand for 15 minutes. Do not open the lid until the 15 minutes are up.
Cut the tempeh into strips then cut it again into matchsticks. Put aside.
In a medium bowl, combine the sauce ingredients. Put aside.
Heat the olive oil in a pan and fry the tempeh for about 10 minutes, turning each slice every few minutes after the first side is browned. Pour the sauce mixture over the tempeh and continue cooking until the sauce thickens.
Serve the teriyaki tempeh with miso rice, sliced cucumber, chopped spring onions and hydrated wakame seaweed.
