Breakfast Congee With Tempeh
Breakfast Congee With Tempeh
- July 20, 2021
- Posted by: Fitbliss
In a medium saucepan add stock, rice, half the ginger and half the spring onions and bring to the boil. Reduce to a simmer and cook for 30 minutes or until liquid is absorbed and rice is cooked.
Heat olive oil in non-stick frypan and saute remaining ginger, spring onion and garlic. Add tempeh, asparagus and soy sauce and cook for 5 minutes.
To make dressing, blend all ingredients in a food processor until smooth, adjust seasoning and set aside.
Once rice is cooked, stir through bok choy and divide between bowls. Top with tempeh and asparagus and drizzle over dressing to serve.
Servings 1
- Amount Per Serving
- Calories 581
- % Daily Value *
- Total Fat 30.7g48%
- Saturated Fat 3.7g19%
- Total Carbohydrate 43.3g15%
- Dietary Fiber 6.9g28%
- Sugars 3.8g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium saucepan add stock, rice, half the ginger and half the spring onions and bring to the boil. Reduce to a simmer and cook for 30 minutes or until liquid is absorbed and rice is cooked.
Heat olive oil in non-stick frypan and saute remaining ginger, spring onion and garlic. Add tempeh, asparagus and soy sauce and cook for 5 minutes.
To make dressing, blend all ingredients in a food processor until smooth, adjust seasoning and set aside.
Once rice is cooked, stir through bok choy and divide between bowls. Top with tempeh and asparagus and drizzle over dressing to serve.
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In a medium saucepan add stock, rice, half the ginger and half the spring onions and bring to the boil. Reduce to a simmer and cook for 30 minutes or until liquid is absorbed and rice is cooked.
Heat olive oil in non-stick frypan and saute remaining ginger, spring onion and garlic. Add tempeh, asparagus and soy sauce and cook for 5 minutes.
To make dressing, blend all ingredients in a food processor until smooth, adjust seasoning and set aside.
Once rice is cooked, stir through bok choy and divide between bowls. Top with tempeh and asparagus and drizzle over dressing to serve.
Servings 1
- Amount Per Serving
- Calories 581
- % Daily Value *
- Total Fat 30.7g48%
- Saturated Fat 3.7g19%
- Total Carbohydrate 43.3g15%
- Dietary Fiber 6.9g28%
- Sugars 3.8g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium saucepan add stock, rice, half the ginger and half the spring onions and bring to the boil. Reduce to a simmer and cook for 30 minutes or until liquid is absorbed and rice is cooked.
Heat olive oil in non-stick frypan and saute remaining ginger, spring onion and garlic. Add tempeh, asparagus and soy sauce and cook for 5 minutes.
To make dressing, blend all ingredients in a food processor until smooth, adjust seasoning and set aside.
Once rice is cooked, stir through bok choy and divide between bowls. Top with tempeh and asparagus and drizzle over dressing to serve.