Stir-Fried Tempeh With Spinach And Thai Basil

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3 tablespoons low-sodium soy sauce

1 1/2 tablespoons sake (rice wine)

2 tablespoons minced shallots

1 teaspoon dark sesame oil

1 pound soy tempeh, cut into bite-sized pieces

1 1/2 tablespoons olive oil

1 1/2 teaspoons olive oil

1/2 teaspoon salt

1 (10-ounce) package fresh spinach

Remaining ingredients:

2 tablespoons sugar

3 tablespoons water

2 teaspoons fresh lime juice

1 tablespoon olive oil

3 1/2 cups thinly, vertically sliced red onion (about 3 medium)

3 tablespoons chopped garlic

2 cups loosely packed fresh Thai basil leaves or coarsely chopped sweet basil

4 1/2 cups hot cooked basmati rice

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