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    You are in: Home / Chinese / Tempeh Sukiyaki With Broccoli & Cauliflower Recipe
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    Tempeh Sukiyaki With Broccoli & Cauliflower

    Average Rating:

    1 Total Reviews

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    • on February 09, 2007

      This was the first time I had cooked with Tempeh and I love Japanese food so this recipe caught my eye. I liked the taste/textures of the dish a lot. I substituted white cabbage for cauliflower, left out the celery and used cornflour instead of arrowroot. Although it says a meal in one pan I found I used a few as ingredients had to be cooked in batches. Instructions got a little sketchy towards the end, when to add the broccoli,carrot,cauliflower back to the dish? Overall good flavours and good for you.

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    Nutritional Facts for Tempeh Sukiyaki With Broccoli & Cauliflower

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 204.7
     
    Calories from Fat 120
    58%
    Total Fat 13.3 g
    20%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 931.2 mg
    38%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.3 g
    17%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    vegetable stock

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