Mustard-Glazed Tempeh With Rice Recipe

About this recipe

A hearty and flavorful dinner featuring mustard-glazed tofu baked with seasoned rice, perfect for vegetarians seeking a satisfying meal.

Ingredients

• 250G Pommery Extra Strong Mustard, 250G
• NaN Godavari Sona Masoori Raw Rice
• 400 g Manning Impex Frozen Tempeh 400G
• - Ktc Vegetable Oil
• - Tropical Sun Onion Powder
• NaN Trs Gram Flour

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut 500 g of tempeh into thick slices and pat dry with a paper towel.
3. 3. Brush 1/2 cup of mustard over both sides of the tempeh slices.
4. 4. Coat the tempeh slices with 1/4 cup of gram flour, ensuring an even layer.
5. 5. Heat 2 tablespoons of oil in a skillet over medium heat and brown the tempeh slices on both sides, about 2-3 minutes per side.
6. 6. Spread 1 cup of uncooked rice evenly in a 9 x 15-inch baking dish and place the browned tempeh slices on top.
7. 7. Sprinkle 1 tablespoon of onion powder evenly over the tempeh and rice.
8. 8. In a bowl, mix 1/2 cup of mustard with 1 cup of water until smooth. Pour this mixture evenly over the tempeh and rice.
9. 9. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 to 60 minutes, or until the rice is tender and the tempeh is infused with flavor.
10. 10. Remove from the oven, let it rest for 5 minutes, and serve warm.