Dinner

Tempeh with leeks, corn, and watercress is for Dinner.

Tempeh with leeks, corn, and watercress takes several minutes to prepare.

Tempeh with leeks, corn, and watercress takes several minutes to cook.

Tempeh with leeks, corn, and watercress makes 4 servings.

The ingredients for Tempeh with leeks, corn, and watercress are:

Tempeh, soy, 8 oz (cut into smal bite size pieces)
Olive Oil, 1 tbsp
Leeks, 1 cup, sliced, fine rings
Scallions, raw, 1/2 cup, sliced
Ginger Root, 5 tsp, chopped
Kikkoman Lite Soy Sauce, 2 tbsp
Nakano Seasoned Rice Vinegar, 2 tsp
Yellow Sweet Corn, Canned, 1 can (15.5oz) drained
Watercress, 2 cups

Here is how you make Tempeh with leeks, corn, and watercress:

Heat oil in pan. Add leeks, scallions and ginger. Cook until they just start to wilt. Add tempeh, soy sauce and rice vinegar. Stir until well heated. Add corn and watercress. Stir until well heated.Serving Size:?4 one cup servings

The nutritional information for Tempeh with leeks, corn, and watercress is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 216.5

• Total Fat: 8.0 g
• Cholesterol: 0.0 mg
• Sodium: 449.1 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 7.9 g
• Protein: 13.9 g

Tempeh with leeks, corn, and watercress is Asian cuisine.