Teriyaki Tempeh Meal Prep
Ingredients
- 16 oz Plain tempeh Cut into strips.
- 2 cups dry Jasmine rice
- 4 cups Broccoli Florets.
- 2 cups Snap peas
- 1/4 cup Low sodium soy sauce
- 2 tbsp Maple syrup
- 1 tbsp Rice vinegar
- 1 tbsp Fresh ginger Grated.
- 3 cloves Fresh garlic Minced.
- 2 tbsp Sesame seeds For garnish.
Steps
- Cook jasmine rice according to package directions.
- Steam broccoli and snap peas for 5-6 minutes until tender-crisp.
- Make teriyaki sauce by combining soy sauce, maple syrup, rice vinegar, ginger, and garlic.
- Heat a large skillet over medium-high heat and pan-fry tempeh strips for 3-4 minutes per side.
- Pour teriyaki sauce over tempeh and cook for 2-3 minutes until glazed.
- Divide rice, teriyaki tempeh, and steamed vegetables into 4 meal prep containers.
- Sprinkle with sesame seeds.
- Refrigerate for up to 5 days.
Nutrition Info (per serving)
| Calories | 520 kcal |
| Protein | 25 g |
| Carbohydrates | 78 g |
| Fat | 12 g |
| Fiber | g |
| Sugar | g |