The Dutch discovered tempeh in Indonesia in the 1600s, but it has been used in Java for a thousand years. Tempeh is a fermented food made from partly cooked soybeans inoculated with spores of a friendly mold so that it transforms into a cheeselike product. It is firm with a slightly yeasty flavor until it soaks up whatever flavors you add, just as tofu does. Tempeh may be made with soybeans only or with soy and a grain such as rice, barley, or quinoa. Find it in the refrigerated section of the health food store, near the fresh tofu. I’m not a fan of cilantro, but it is a traditional ingredient in some Asian cooking styles. Use it in this recipe or leave it out, whichever you prefer.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Coat the inside and lid of a cast-iron Dutch oven with sesame oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot with 1 cup plus 2 tablespoons water. Stir to make an even layer.
Step 4
Arrange the tempeh in a single layer on the rice. Drizzle with half of the teriyaki sauce. Scatter the pineapple, then the onion on top of the tempeh. Add the yellow and green bell pepper strips in a layer.
Step 5
Place the tomatoes in any crevices and sprinkle with cilantro, if using.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 777
Step 8
Protein: 41g
Step 9
Carbohydrates: 120g
Step 10
Fat: 20g
Step 11
Cholesterol: 0
Step 12
Sodium: 199mg
Step 13
Fiber: 5g
