Here's another heart-healthy dish that's pretty darned tasty. I came across the idea in the Fresh magazine from Hannaford, but I changed it quite a bit. We prefer tempeh to tofu, so that's one really big change. I'd suggest checking out their recipe and deciding for yourself. Here's mine:
Rice of any type, prepared in a steamer
1/2 c orange juice
1 T sesame oil
1 T rice vinegar
2 t fresh ginger, minced
1/2 t crushed red pepper flakes
2 t soy sauce
1 ( 12 oz.) package of tempeh
3 sheets nori seaweed wrappers
1 c shelled edamame, thawed if frozen
1 carrot, shredded
1 pickling cucumber, peeled and diced
1 avocado, cubed
2 T sesame seeds
Start rice in the steamer. Meanwhile, prepare the rest of the ingredients.
Mix orange juice through soy sauce in a bowl and crumble the tempeh into it. Set aside, but stir from time to time.
Heat a large non-stick skillet and heat the nori sheets one at a time on both sides until fragrant, about 45 seconds per side. Set aside.
Place the rice in a large bowl and top with the drained tempeh (keep the sauce), edamame, carrot, cucumber, and avocado. Top with sauce, crumbled nori, and sesame seeds.