| Ingredient |
Amount |
Calories |
| Broccoli, raw |
226.796g |
77kcal |
| Honey |
14g |
43kcal |
| Peanuts |
23.52g |
133kcal |
| Tempeh |
467g |
897kcal |
| Peas |
98g |
82kcal |
| Cayenne pepper |
0.45g |
1kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
39.06g |
12kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
42.54g |
24kcal |
| Rice, white, long-grain, parboiled, unenriched, dry |
64.8g |
242kcal |
| Rapeseed oil (Canola oil) |
4.48g |
40kcal |
| Sauce, ready-to-serve, hoisin |
32g |
70kcal |
Recipe Instructions:
Ingredients
Ingredient Checklist
½ pound Broccolini
6 tablespoons chopped green onions, divided
4 ½ tablespoons rice vinegar
3 tablespoons lower-sodium soy sauce
2 tablespoons hoisin sauce
2 teaspoons honey
¼ teaspoon crushed red pepper
5 teaspoons canola oil, divided
1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
1 cup diagonally cut snow peas
2 ⅔ cups hot cooked long-grain white rice
3 tablespoons chopped unsalted, dry-roasted peanuts
Directions
Instructions Checklist
Step 1
Cook Broccolini in boiling water for 2 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain. Squeeze dry. Cut into 1-inch pieces.
Step 2
Combine 3 tablespoons green onions and the next 5 ingredients (through red pepper) in a bowl.
Step 3
Heat a large, heavy skillet or wok over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tempeh; stir-fry for 5 minutes or until golden brown on all sides. Remove tempeh from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add Broccolini and snow peas; stir-fry 2 minutes, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. Divide rice evenly among 4 bowls; top with tempeh mixture. Sprinkle with remaining 3 tablespoons green onions and peanuts.
