High Road: Spicy Tempeh Stir-Fry

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* Exported from MasterCook *

 

Spicy Tempeh Stir-Fry

 

Recipe By : The High Road to Health by Wagner and Spade, page 158

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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***COOKED TEMPEH***

1/4 cup cold-pressed peanut oil

1/4 cup soy sauce

8 ounces soy tempeh

cut into bite-size cubes

***STIR-FRY***

1/2 tablespoon cold-pressed peanut oil

1/2 tablespoon toasted sesame oil

1/2 small onion -- sliced

4 cups assorted sliced vegetables

(carrots and bok choy and red cabbage

and broccoli)

1/4 cup Easy Vegetable Stock

(see separate recipe)

OR vegetarian broth base prepared

according to package directions

4 tablespoons soy sauce

1 tablespoon miso

cooked tempeh

2 cups Peanut Sauce

(see separate recipe)

 

Serves four

 

This exotic treat was created at the Basil Street Cafe restaurant in

Leucadia, near San Diego, California. It is the ideal centerpiece for a

meal with an Oriental flavor.

 

1. To prepare the tempeh, whisk 1/4 cup of the peanut oil and soy sauce

together and toss with the tempeh.

 

2. Bake 10 minutes at 425F. Turn the cubes and bake an additional 10

minutes or until browned.

 

3. To prepare the stir-fry, heat the oils in a wok. Add the onion and

stir-fry for 2 minutes over high heat. Add the other vegetables and cook

for 1 minute more, stirring constantly.

 

4. Add the stock, soy sauce, miso, and cooked tempeh. Lower the heat,

cover, and cook for 3 to 5 minutes. The vegetables should be tender but crisp.

 

5. Top with Peanut Sauce and serve with steamed brown rice.

 

 

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