Stir Crazy! Tijuana Tempeh

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* Exported from MasterCook *

 

Tijuana Tempeh

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 70

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup vegetable stock

2 tablespoons shoyu or natural soy sauce

1/4 cup fresh lime juice

4 teaspoons light sesame oil

8 ounces packaged tempeh

2 medium red or yellow onions -- sliced thin

6 large garlic cloves -- minced, up to 8

1 jalapeño or serrano chile -- or to taste

seeded and minced

2 medium red bell peppers

cut into 1 1/2-inch strips

4 small zucchini

cut into 1 1/2-inch strips

1/4 cup chopped fresh cilantro

1 ripe avocado -- (optional)

peeled and pitted and diced

 

Here's a stir-fry with Mexican tastes. The tempeh absorbs a soy-lime

flavor as it simmers. Basmati or Texmati rice is a perfect accompaniment.

 

Whisk together the stock, shoyu, and lime juice. Set a wok over medium

heat. Add 2 teaspoons of the oil and the tempeh, turning it to coat both

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

into strips about 1/2 inch thick and 1 1/2 inches long; set aside.

 

Reheat the wok over medium high heat and add the remaining 2 teaspoons oil,

swirling it to coat the sides of the pan. Add the onions and stir-fry for

2 to 3 minutes, until translucent. Add the garlic, chile, and red bell

peppers and continue stir-frying for 2 minutes more. Add the zucchini and

tempeh and stir-fry about 1 minute. Add the liquid seasoning

mixture. Cover the wok and cook for several minutes, stirring often, until

the vegetables are tender and the liquid is almost absorbed. Serve

immediately, garnished with the cilantro, and avocado if desired.

 

Serves 4

 

Calories: 216, Carbohydrates: 23g, Total fat: 8g, Cholesterol: 0g, Protein:

11g, Sodium: 580mg

 

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