Stir Crazy! Tempeh Teriyaki

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* Exported from MasterCook *

 

Tempeh Teriyaki

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 73

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup tamari

2 teaspoons Sucanat or light brown sugar

2 tablespoons dry sherry

1 1/4 cups vegetable stock or water

8 ounces packaged tempeh

2 teaspoons kuzu powder

4 teaspoons cold vegetable stock or water

4 teaspoons light sesame or peanut oil

1 large onion -- chopped

8 cloves garlic -- minced

2 teaspoons grated peeled fresh ginger

1 cup diced or diagonally sliced carrot

1 cup diced turnip

1 cup diced peeled celeriac or sliced celery

1 medium sweet potato -- peeled and diced

4 cups diced bok choy -- with leaves

Salt -- to taste

 

Tempeh soaks up a sweet and sour marinade, then teams up with a colorful

combination of vegetables in this satisfying cool-season stir-fry. Serve

it over long- grain rice.

 

Combine the tamari, Sucanat, sherry, and 1/4 cup stock in a shallow bowl

and stir together. Add the tempeh and marinate, refrigerated, for at least

20 to 30 minutes and up to 4 hours, turning it several times.

 

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

kuzu has dissolved, about 2 minutes.

 

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

from the marinade and add it to the wok, turning it immediately to coat

both sides with oil. Brown the tempeh on both sides. Remove it from the

pan and dice.

 

Add the remaining 2 teaspoons oil to the wok, swirling it to coat the

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

appears translucent. Add the garlic and ginger, and continue stir-frying

for several minutes, gradually adding the carrot, turnip, celeriac, and

sweet potato. Stir in the diced tempeh, remaining marinade, and remaining

1 cup stock. Bring the liquid just to a boil, then cover the wok and

reduce the heat. Simmer gently, stirring occasionally for about 10 minutes

or until the vegetables are tender.

 

Add the bok choy and dissolved kuzu. Cook, stirring, until the sauce

thickens and the bok choy leaves are still bright green. Season with salt

if needed and serve immediately

 

Serves 4

 

Calories: 331, Carbohydrates: 47g, Total fat: 8g, Cholesterol: 0g, Protein:

14g, Sodium: 1192.

 

 

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