veg m & p - Bronzed Tempeh with Broccoli and Spicy Peanut Sauce

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Bronzed Tempeh with Broccoli and Spicy Peanut Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh -- cut into 4 pieces

2 garlic cloves -- minced

3 scallions -- chopped

1 tablespoon peeled and minced fresh ginger

2 tablespoons tamari or other soy sauce

1 tablespoon dry sherry

1 teaspoon sugar

1 tablespoon peanut oil

2 tablespoons creamy natural peanut butter

1 teaspoon Asian chile paste

1/4 cup water

2 cups broccoli florets -- lightly steamed until crisp-tender

1/4 cup unsalted roasted peanuts

Hot cooked rice

 

The tempeh takes its flavor and lovely bronze color from a flavorful

tamari-based marinade in which it is also cooked. Tossed with bright green

broccoli florets and creamy peanut sauce, it makes a feast for the senses. Serve

on a bed of freshly cooked rice.

 

1 Place the tempeh in a medium-size saucepan with water to cover, bring to a

simmer, and cook for 10 minutes. Drain the tempeh and place in a shallow bowl.

 

2 In a small bowl, combine the garlic, scallions, ginger, tamari, sherry, and

sugar. Pour over the tempeh and marinate for I hour in the refrigerator.

 

3 Heat the oil in a large skillet or wok over medium-high heat. Remove the

tempeh from the marinade,

reserving the marinade. Add the tempeh to the hot skillet and cook until lightly

browned on both sides, about 2 minutes total. Remove with a slotted spoon and

set aside.

4 Add the reserved marinade to the skillet and boil to reduce by one third. Stir

in the peanut butter, chile paste, and water, blending well. Return the tempeh

to the skillet, turning to coat it with the sauce. Stir in the broccoli and

peanuts, tossing lightly to completely combine and heat through. Serve at once,

over hot cooked rice.

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

 

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Per Serving (excluding unknown items): 280 Calories; 12g Fat (37.1% calories

from fat); 23g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

20mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat;

0 Other Carbohydrates.

 

 

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