Kung Pao Tempeh (this is good and spicy)

[Guest guest]

Kung Pao Tempeh

 

1/4 cup low-sodium soy sauce

1/4 cup white wine vinegar

1/2 cup dry sherry

1 1/3 cups vegetable stock

2 tablespoons honey or maple syrup

1 lb tempeh (steam 10 minutes and cool)

1 tablespoon cornstarch

1 tablespoon salt

1/2 teaspoon white pepper

2 tablespoons sesame oil

2 tablespoon vegetable oil

1 tbl. crushed red pepper

6 cloves garlic, minced

1 piece fresh ginger, (2 inch) minced

1/2 cup smooth peanut butter (I use no salt)

1/2 cup soy milk

4 green onions, sliced include tops

3 cups hot cooked white rice

 

Whisk together the soy sauce, vinegar, 1/4 cup sherry, the stock,

and honey and set aside.

 

Cut the tempeh into small squares and, in a steamer basket set over

boiling water, steam for 5 minutes.

In a medium mixing bowl, combine the remaining 1/4 cup sherry, the

cornstarch, salt, pepper, and sesame oil. Add the tempeh and let

marinate while sautéing the remaining ingredients.

Heat the vegetable oil in a skillet over medium heat and cook the

chili pepper for one minute, being careful not to burn it. Lower

the heat, add the garlic and ginger, and cook for 30 seconds.

Stir in the peanut butter, soy milk, and soy sauce mixture. Add

the tempeh along with its marinade and simmer over very low heat

for 10 minutes. Serve over rice immediately, garnished with

scallions.

 

 

 

 

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[Guest guest]

WOW does that sound good im stuffed but thats making me hungry again lol

 

 

Nature