Tempeh with Madiera

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Tempeh with Madiera

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 tablespoon corn oil

1 shallot -- minced

1 pound poached tempeh -- cut into 1/4-inch slices

12 cups dry white wine

3 tablespoons Madeira

1/2 teaspoon tomato paste

1/2 cup heavy cream

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Heat oil in a large skiller over medium heat and cook shallot and tempeh until

tempeh is browned on both sides, about 4 minutes. Add white wine and bring to a

boil. Reduce heat heat and simmer until reduced be half, about 5 minutes.

Remove tempeh and keep warm. Add Madeira to skillet and cook 2 minutes. Whisk

in tomato paste and cream. Bring sauce to a boil, then lower heat and simmer

until slightly thickened, about 2 minutes. Season to taste with salt and

pepper. Add tempeh to pan with sauce and heat about 1 minute. Put tempeh on

plates and top with sauce.

 

 

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Per Serving (excluding unknown items): 628 Calories; 14g Fat (79.7% calories

from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol;

186mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 3 Fat.

 

 

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