Dinner · Japanese · 10 min
Pan-Seared Tempeh with Yuzu-Ponzu Glaze and Enoki Mushroom Salad
- Calories
- 962
- Protein
- 68g
- Carbs
- 98g
- Fat
- 32g
Ingredients
- 293.2 g Tempeh
- 72.1 g Sushi Rice (zenbu Premium Rice)
- 174.6 g Mushroom, enoki
- 60g Ponzu Sauce
Method
- 01Rinse the sushi rice under cold water until it runs clear. Cook according to package instructions for a firm, sticky texture.
- 02Slice the tempeh into 1/2-inch thick rectangles. Heat a non-stick skillet over medium-high heat. Sear the tempeh until both sides are deeply golden brown and develop a crisp, nutty crust.
- 03While the tempeh sears, trim the roots off the enoki mushrooms and gently pull them into smaller clusters.
- 04Add the enoki mushrooms to the pan with the tempeh, allowing them to wilt slightly and take on a golden color.
- 05Pour the ponzu sauce over the mixture, letting it bubble and deglaze the pan. The sauce should reduce quickly into a glossy, fragrant glaze that coats the tempeh and mushrooms evenly.
- 06Plate the rice in a wide bowl, top with the glazed tempeh and mushrooms, and pour any remaining pan juices over the top. Serve immediately while piping hot.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
