Guest guest Posted April 12, 2001 Report Share Posted April 12, 2001 * Exported from MasterCook * Tempeh with Port and Ginger Sauce Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat Alternatives Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons corn oil 1 pound poached tempeh -- cut into 1/4-inch slices 1/2 cup port wine 1 1/2 cups vegetable stock 1 teaspoon minced fresh ginger 1 teaspoon low-sodium tamari freshly ground black pepper Preheat oven to 275F. Heat oil in a large skillet over medium-high heat. Add tempeh (in batches if necessary; do not crowd) and saute until golden brown, about 1 minute per side. Transfer to an ovenproof platter and keep warm in oven. Add port to skillet, scraping up any browned bits. Place over medium high heat and reduce to a syrup. Stir in stock and ginger and reduce by half. Add tamari. Strain sauce into saucepan, place over medium heat, and cook 1 minute. Season with pepper. Spoon a little sauce onto individual plates and arrange tempeh on top. Serve with remaining sauce. Description: " The tempeh absorbs the pungent flavors of ginger and port for a sensational taste combination " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 8g Fat (54.2% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 611mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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