Teriyaki Tempeh

• Canola oil spray or 2 teaspoons peanut oil
• 1 cup sushi rice
• One 8-ounce package tempeh, cut into 1/2-inch strips
• 1 teaspoon Chinese 5-spice powder
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon crushed peanuts (or peanut oil)
• 1/4 head red cabbage, shredded (about 2 cups)
• 2 carrots, sliced diagonally into thin ovals
• 5 to 10 mushrooms, thinly sliced
• One 4-ounce can sliced water chestnuts, drained

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.
5. Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.
6. In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce.
7. Spoon half the mixture over the tempeh.
8. Add the cabbage, carrots, mushrooms, and water chestnuts in layers.
9. Pour the rest of the sauce over all.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 594
13. Protein: 37g
14. Carbohydrates: 110g
15. Fat: 11g
16. Cholesterol: 0
17. Sodium: 831mg
18. Fiber: 7g

canola oil spray, rice, soy sauce, hoisin sauce, peanuts, red cabbage, carrots, mushrooms, water chestnuts

Taken from www.epicurious.com/recipes/food/views/teriyaki-tempeh-378865 (may not work)