|Sweet & Sour Tempeh with Peanut Sauce|
These recipes are adapted from Peter Berley’s Modern Vegetarian Kitchen, which I can’t recommend enough. Peter has cooked at some of the top restaurants in New York like Angelica Kitchen and trained at the Gourmet Natural Institute, he is a proper chef and we really like his attitude toward vegetarian food. He used to be vegan but now includes some dairy so gives both options in his recipes. I don’t really think that the tempeh tastes ‘sweet and sour’ but it is amazing and a perfect compliment to the peanut sauce.
|Ultimate Peanut Sauce|
We served this with cabbage and floating cloud miso dressing, but have also had equally good results with roasted maple pumpkin. This is a delicious, healthy, vegan meal with whole grain and protein.
Adapted from The Modern Vegetarian by Peter Berley
Sweet & Sour Tempeh (serves 4)
1 tbsp light sesame oil
1 tbsp toasted sesame oil
1/4 cup naturally brewed soy sauce
1/4 cup rice vinegar
1/4 cup mirin
1 tbsp minced, peeled fresh ginger
1 pound tempeh, cut into 1 cm cubes
- Steam the tempeh for 20 minutes to remove any bitterness (this is optional)
- In a bowl, whisk together the sesame oils, soy sauce, vinegar, mirin and ginger.
- Arrange the tempeh in a single layer in a wide saute pan. Pour the marinade over the tempeh and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 20 minutes. Uncover, raise the heat and cook until nearly dry.
1 cup natural style unsalted peanut butter
3 tbsp honey
3 tbsp naturally brewed soy sauce
3 tbsp rice vinegar
1 tbsp finely chopped fresh ginger
1/2 tsp cayenne pepper or crushed dried red chillies (or more to taste)
1/2 cup hot water
- Mix all ingredients in a blender and blend.