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Thai-Style Tempe with Carrots & Basil

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Submitted by jjaheriss

YIELD

2 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

½ 226.8
POUND G TEMPEH
sliced
3 3
EACH EACH CARROTS
peeled, cut up
2 1E+1
TEASPOONS ML GARLIC
crushed
2 3E+1
TABLESPOONS ML OYSTER SAUCE

Directions

Sauté the tempe cubes in oil until golden but not burned.

Remove and drain on paper towels.

Stir fry carrots in 1 tablespoon oil for 3 to 4 minutes, until slightly soft.

Add the garlic and chilis for 30 seconds, stir, then add tempe and mix it all up.

Add oyster sauce and sugar.

Stir fry for 2 minutes.

Mix in basil and serve with a mound of steamed rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 269 42% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 566mg 24%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 45g
Vitamin A 308% Vitamin C 11%
Calcium 17% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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