|2 servings||calories per servings 678||protein serving 30 g||carbs per serving 92 g||total fat per serving 20 g|
Although they eschew meat, vegetarians often crave the savory quality that meat imparts to food. In Japanese, that quality is called umami, which is essentially the “taste” of glutamate and some other amino acids. This meal is loaded with it. From the miso (fermented soybean paste), mirin (sweet rice wine) and tamari (more fermented soy) that season both the tempeh (fermented soybean cake) and spicy mustard greens, to the benne seed and sesame oil garnishes, every bite of this simple stir-fry imbues the tongue with mouth-watering satisfaction.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||92 g|
|Dietary Fiber||16 g|
Make the rice: In a small saucepan with a lid, combine rice, =1 3/4 cups water and 1/4 teaspoon salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
Prepare your mise en place: Peel 4 garlic cloves; mince 2 cloves, and thinly slice 2 cloves. Crumble tempeh. Remove stems from mustard greens, and finely chop. Tear or cut mustard green leaves into bite-size pieces, and keep them separate from stems. Trim ends from green onions; slice crosswise.
In a mixing bowl combine 1 tablespoon miso, minced garlic, 2 tablespoons mirin, mustard and 1 packet tamari; stir well. Add tempeh, and thoroughly combine.
Place a large skillet over medium heat. Add 2 teaspoons cooking oil. When the oil is shimmering, add mustard stems. Cook, stirring, until they begin to become translucent, 2-3 minutes. Add sliced garlic and cook until fragrant, about 1 minute more.
Add mustard leaves and cook, stirring, until just wilted. Add remaining 2 tablespoons mirin, remaining 1 tablespoon miso, remaining 1 packet tamari and sesame oil. Remove from skillet, but keep warm. Rinse and/or wipe out skillet.
Place a strainer over a bowl. Pour tempeh through strainer to drain, reserving marinade.
Return skillet to medium-high heat, and add remaining 2 teaspoons cooking oil. When oil is shimmering carefully add tempeh. Cook without stirring or turning until brown on first side, 2-3 minutes. Turn or stir tempeh, and cook on second side until it begins to brown, 1-2 minutes. Sprinkle with chopped green onion and benne seed.
Divide rice between 2 bowls. Top with mustard greens and tempeh, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...