Stir Crazy! Tempeh Moutarde

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* Exported from MasterCook *

 

Tempeh Moutarde

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 68

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons kuzu powder

1 tablespoon cold vegetable stock or water

2 tablespoons mellow barley miso

2 tablespoons prepared stone-ground mustard

2 teaspoons fresh lemon juice

2 cups vegetable stock

4 teaspoons canola oil

8 ounces packaged tempeh

1 large onion -- chopped

4 large garlic clove -- minced

1 large carrot

roll-cut into thin 1-inch-long slices

1 large turnip

cut into thin 1-inch strips

3 cups cauliflower

cut into small florets and stems

3 cups broccoli

cut into small florets

Freshly ground black pepper -- to taste

2 teaspoons minced fresh dill

OR 1 teaspoon dried dill

 

Spoon this sprightly sauced stir-fry over a rice and kasha or long-grain

and wild rice combo on a bed of pungent arugula. Serve sauerkraut on the side.

 

Combine the kuzu and cold stock in a small bowl and set it aside until

dissolved, about 2 minutes. Add the miso, mustard, lemon juice, and 1/4

cup of the stock; whisk until smooth.

 

Set a wok over medium heat. Add 2 teaspoons of the oil and the

tempeh. Immediately turn the tempeh over to coat the second side with

oil. Brown it on both sides. Remove the tempeh from the wok and slice it

into pieces about 1 inch long and 1/4 to 1/2 inch thick.

 

Set the wok over high heat. Add the remaining oil and tilt the pan to coat

the sides. Add the onion and stir-fry for 2 to 3 minutes, until

translucent. Add the garlic and carrot and continue stir-frying for about

5 minutes, gradually adding the turnip and cauliflower.

 

Add the tempeh and remaining stock. Bring the liquid to a simmer, cover

the wok and steam for several minutes, until the vegetables are

tender. Add the broccoli and steam for about 1 minute longer. Add black

pepper, dill, and the kuzu mixture; cook, stirring, until the sauce thickens.

 

Serve immediately.

 

Serves 4

 

Calories: 273, Carbohydrates: 31g, Total fat: 10g, Cholesterol: 0g,

Protein: 13g, Sodium: 420 mg.

 

 

 

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