Tempeh With Sesame Seeds Recipe
Ingredients
| Tempeh | 8 Ounce, cut into strips (225 Gram) | |
| Olive oil/Dark sesame oil | 2 Tablespoon | |
| Oil | 1 Tablespoon | |
| Tomatoes | 4 , chopped | |
| Grated fresh ginger root | 2 Teaspoon | |
| Sesame seeds | 2 Tablespoon | |
| Sesame seeds | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Tamari | 3 Fluid Ounce (75 Milliliter) | |
| Arrowroot/Corn flour | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1339 Calories from Fat 862
% Daily Value*
Total Fat 100 g154.6%
Saturated Fat 15.5 g77.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5013 mg208.9%
Total Carbohydrates 63 g21.1%
Dietary Fiber 14.1 g56.4%
Sugars 14.8 g
Protein 67 g134.3%
Vitamin A 82.1% Vitamin C 105.4%
Calcium 90.7% Iron 104.7%
*Based on a 2000 Calorie diet
Directions
Coat the tempeh with olive or sesame oil and sesame seeds.
Place the tempeh on a baking sheet and bake in the oven for 45-60 minutes, until browned, turning the strips two or three times.
For the sauce, heat the oil in a pan and saute the tomatoes, ginger and sesame seeds over a medium heat for 2-3 minutes.
Add the 250ml (8fl oz) water and the tamari and simmer for about 10 minutes.
Mix the arrowroot with the remaining 1-2 tablespoons water and add to the sauce, stirring until it thickens.
Serve the sauce with the baked tempeh.
Chef
