Dan Dan-Style Linginue
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 373.9
- Total Fat: 26.0 g
- Cholesterol: 0.0 mg
- Sodium: 990.3 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.8 g
- Protein: 18.0 g
View full nutritional breakdown of Dan Dan-Style Linginue calories by ingredient
Introduction
From Vegan on the Cheap by Robin Robertson. A family favorite From Vegan on the Cheap by Robin Robertson. A family favoriteNumber of Servings: 4
Ingredients
-
8 oz tempeh
4 T soy sauce
2 T tahini
2 T creamy peanut butter
2 T hot chili oil
2T rice vinegar
1 T sugar
1 t crushed red pepper
2 T canola oil
12 oz linguine
1/4 cup minced onion
3 cloves garlic, minced
3 cups finely sliced bok choy or other greens
1 cup water
2 t toasted sesame oil
Directions
Steam the tempeh for 10-20 minutes. Mince the tempeh into pea-sized bits and combine with 2 tablespoons soy sauce. Set aside.
Combine the tahini, peanut butter, the remaining soy sauce, chili oil, vinegar, sugar and crushed red pepper. Set aside.
In a large skillet, heat 1 tablespoon of the canola oil over medium-high heat. Ad the tempeh and stir fry until lightly browned, about 5 minutes.
Cook the linguine until al denta and drain.
While the linguine is cooking, reheat the skillet with the remaining canola oil. Add the onion and garlic and stir-fry for 1 minute. Add the bok choy and stir fry for 1 minute. Add the reserved sauce mixture, stir in the water, and simmer for 5 minutes. Add the reserved tempeh and simmer over low heat.
When the linguine is cooked, drain well and return to the pot. Add the sesame oil and toss to combine. To serve, top with the tempeh mixture.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DEBTAKESCHARGE.
Combine the tahini, peanut butter, the remaining soy sauce, chili oil, vinegar, sugar and crushed red pepper. Set aside.
In a large skillet, heat 1 tablespoon of the canola oil over medium-high heat. Ad the tempeh and stir fry until lightly browned, about 5 minutes.
Cook the linguine until al denta and drain.
While the linguine is cooking, reheat the skillet with the remaining canola oil. Add the onion and garlic and stir-fry for 1 minute. Add the bok choy and stir fry for 1 minute. Add the reserved sauce mixture, stir in the water, and simmer for 5 minutes. Add the reserved tempeh and simmer over low heat.
When the linguine is cooked, drain well and return to the pot. Add the sesame oil and toss to combine. To serve, top with the tempeh mixture.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DEBTAKESCHARGE.