Tempeh with Curry Peanut Sauce

[Guest guest]

TEMPEH WITH CURRY PEANUT SAUCE

 

Serves 4. Each serving: 395 calories, 18g protein, 16g fat, 9g

dietary fiber, 51g carbohydrate, 277 mg sodium

 

1 cup uncooked bulgur wheat (good with brown rice, also)

 

THE SAUCE:

 

1 1/2 tablespoons creamy peanut butter

2 tablespoons fresh-squeezed lemon juice

1 1/2 tablespoons brown rice syrup

1 tablespoon light-colored miso

1/2 cup hot water

1 teaspoon low-sodium soy sauce

 

THE STIR FRY:

 

1 large carrot

2 ribs celery

2 tablespoons canola oil

2 cloves garlic, minced

1 medium red onion, chopped

8 ounches tempeh, cubed

1 tablespoon curry powder

1 tablespoon dried oregano

1 teaspoon chili powder

4 fresh lemon wedges

 

Bring 2 cups of water to boil. Stir in the bulgur, cover, reduce

heat to low, and steam 15 minutes. Let stand an additional 5

minutes, then fluff with a fork before serving.

 

Meanwhile, whisk together the sauce ingredients and set aside. Cut

the carrot and celery into 1-inch matchsticks and set aside. Heat

the oil over medium heat, add the tempeh. When the tempeh is lightly

browned, add the garlic, onion, carrot, celery, curry powder,

oregano, and chili powder. Stir-fry 2 minutes. Pour in the peanut

sauce and increase the heat a little to bring it to a simmer. Cover

and continue to cook, stirring frequently, for about 7 minutes, until

the vegetable are tender-crisp. Divide the bulgur (or rice) among

warmed serving plates and top with the stir-fry. Serve immediately,

with lemon wedges