Slow-Cooker Asian Tempeh With Spinach & Mango Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and brown sugar.
• STEP 2.Place the tempeh in the slow cooker and pour the marinade over it. Stir to coat the tempeh evenly.
• STEP 3.Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the tempeh is tender.
• STEP 4.Stir in the spinach and mango chunks during the last 30 minutes of cooking.
• STEP 5.Serve the slow-cooker Asian tempeh over rice or noodles, garnished with sesame seeds and green onions.

Cooking Tips

• For extra flavor, marinate the tempeh in the sauce overnight before cooking.
• If you prefer a spicier dish, add some red pepper flakes or sriracha to the marinade.
• Feel free to customize the vegetables in this dish. You can add bell peppers, carrots, or snap peas for additional crunch and color.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on the stovetop until heated through.
• Serve the leftovers over fresh greens for a quick and healthy salad.