Tempeh with Lemon Marsala Sauce

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* Exported from MasterCook *

 

Tempeh with Lemon Marsala Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh

1 tablespoon corn oil

2 tablespoons marsala wine

2 tablespoons lemon juice

1 tablespoon mirin (or dry white wine)

1 tablespoon lemon zest

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup silken tofu -- drained

snipped fresh chives for garnish

 

Cut the tempeh into 6 equal pieces. Poach the tempeh in boiling water to cover

for 10 minutes. Remove from the water and pat dry. Heat the oil in a large

skillet over medium heat. Add the tempeh and cook until golden brown, about 3

minutes per side. Remove the tempeh from the skillet and keep warm. Add the

marsala, lemon juice, mirin, and lemon zest to the skillet. Stir and add the

salt and pepper. Reduce the heat to low. Slowly add the tofu, whisking

constantly. Add the tempeh and cook 5 minutes longer. Garnish with minced

fresh chives.

 

 

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Per serving: 264 Calories (kcal); 12g Total Fat; (39% calories from fat); 22g

Protein; 20g Carbohydrate; 0mg Cholesterol; 274mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0