Peanut Tempeh with Mango & Green Fried Rice

Peanut Tempeh

with Mango & Green Fried Rice

GET RECIPES DELIVERED
dinner

This fried rice is indulgent enough to feel like a special treat, but loaded with fresh broccoli, scallions, peas, and juicy mango so it also packs in the nutrients. Top it with crispy tempeh to ensure you get enough protein, and the peanut sauce that’s always a customer favorite—creamy and delicious!

Winter Recipes Quick and Easy Fall Recipes High-Protein Gluten-Free Tempeh Hearty Vegetables Beans/Legumes Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
560
FAT
9g
CARBOHYDRATES
110g
PROTEIN
30g

MAIN INGREDIENTS

  1. ¾ cup basmati rice
  2. 1 package tempeh
  3. 4 oz broccoli florets
  4. 1 mango
  5. 2 scallions
  6. 2 tbsp peanut sauce
  7. ⅓ cup green peas
  8. 3 packets tamari
  9. 3 tbsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy, peanuts, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
In a small saucepan, combine the basmati rice, 1¼ cups water, and a pinch of salt. Bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 13 to 15 minutes.
2
Prepare the produce
Cut the tempeh into thin triangles. Chop the broccoli florets into small, bite-sized pieces. Peel the mango, carefully slice the flesh off the seed, and then dice into ½ inch pieces. Thinly slice the scallions.
3
Crisp the tempeh
Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, add the cut tempeh, sprinkle with salt and pepper, and cook until crispy and well browned, about 3 to 4 minutes per side. Transfer crispy tempeh to a plate.
4
Glaze the tempeh
Toss the crispy tempeh in peanut sauce and cover to keep warm.
5
Fry the rice
Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add the broccoli and cook until bright green and crisp-tender, about 3 to 4 minutes. Add the cooked rice, diced mango, green peas, and tamari to the skillet, and toss to combine. Cook until the rice begins to sizzle, about 2 to 3 minutes. Taste and season with salt and pepper.
6
Finishing touches
Reserve 1 tbsp of sliced scallion for garnish. Add the remaining sliced scallion to the skillet and toss to combine. Divide the green fried rice between large plates. Top with the peanut tempeh and sprinkle with reserved scallions.