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3.50 from 2 votes

Twenty Minute Tamari Tempeh and Spinach

Salty tamari-spiked tempeh, slightly bitter spinach, and toasted sesame oil perform a lovely flavor dance and make a fine last minute dinner.

Ingredients

  • 8 ounces tempeh
  • 1 bunch fresh spinach , stems removed, washed
  • 2 tablespoons coconut or peanut or canola oil
  • 2 tablespoons plus 2 tablespoons tamari soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 cups steamed brown rice , optional

Instructions

  • Place the tempeh in a saucepan with enough water to just cover the block of tempeh by ΒΌ-inch of so.
  • Season the water with about 2 tablespoons of tamari soy sauce. Bring to a boil and cook about 10 minutes, turning the tempeh after 5 minutes.
  • While the tempeh is in the water, tear the spinach into pieces about the size of a credit card.
  • Remove the tempeh from the water. Cut it into cubes, about 3/4-inch square.
  • In a non-stick skillet, on medium high flame, heat the oil. Add the tempeh cubes.
  • Stir and cook 5 to 10 minutes, until the tempeh is golden brown on a few sides of the cubes. Add the spinach to the pan, right on top of the tempeh. Sprinkle with soy sauce.
  • Cover, and steam just to wilt the spinach, 4 to 5 minutes.
  • Drizzle the sesame oil on top of the spinach and tempeh.
  • Serve over rice, if desired.

Notes

Keep a package of tempeh in the freezer. It will be there when you decide at the last minute to make this for dinner. Simply "plump" the tempeh in tamari water 5 minutes longer than with unfrozen tempeh.
I use Westsoy brand Five Grain Tempeh, and it seems to be easily available, but there are more tempeh choices out there. Any tempeh is fine for this recipe.