Japanese Tempeh Teriyaki and Edamame Bowl
Temps
20 min
Difficulté
facile
Ingrédients
6
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Bon · /100
370 kcal
par portion
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Etapes
- 1
Slice the tempeh thinly and shred the bok choy into thin strips.
5 min
- 2
Sauté the tempeh in a hot skillet for 3 minutes on each side. Add the soy sauce and rice vinegar, then let it caramelize for 2 minutes.
8 min
- 3
Divide the shredded bok choy between two bowls. Top with edamame and teriyaki tempeh.
2 min
- 4
Sprinkle with sesame seeds and serve immediately.
1 min
