Monday, February 28, 2011

Sweet and Sour Tempeh

First of all, I've got to thank Mum for gifting me the Real Food Daily cookbook on my birthday this year. It is where I picked up this amazing dish, and has been an inspiration for more than a few of my experiments. I've added a few ingredients to this dish, and also tweaked the ratios to get what tastes best to me. To find the original recipe, check out the Real Food Daily website.  This tempeh concoction may very well be the best tempeh dish I've ever had at home... and the trick is in the marinade. Let's get to it.

1 1/2 lb tempeh
1 cup soy sauce
1/4 cup water
3 tbsp sesame oil
8 cloves garlic, minced
1 tbsp ginger
1 1/2 cups maple syrup
1 1/2 cups brown rice vinegar
2 tbsp olive oil
2 tbsp red wine vinegar
2 tsp crushed red pepper
2 medium onions, cut into 1/2 inch pieces
4 carrots, halved and cut into 1/2 inch pieces
2 celery stalks halved and cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2 inch pieces
1 green bell pepper, cut into 1/2 inch pieces
16 oz. cooked garbanzo beans
1 large bunch of broccoli
1/2 head green cabbage
8 cups cooked rice

1. Whisk together 1/2 cup soy sauce, water, 2 tbsp sesame oil, garlic and ginger in a medium dish.
2. Cut tempeh in half crosswise (the halve the depth) and then again horizontally (to halve the length). Place in marinade and let soak 1 hour at room temperature, or overnight in the fridge (I recommend an overnight soak).

1. Heat oven to Broil. Place tempeh on baking sheet covered in foil. Let brown for 5 minutes. Turn tempeh over, use excess marinade to baste, let brown another 5 minutes. Let cool then cut into 1/2 inch squares.
2.Whisk maple syrup,vinegar, an remaining soy sauce into leftover marinade. Set aside this sweet-and-sour sauce.
3.Heat 1 tbsp sesame oil, olive oil, red wine vinegar, and crushed red pepper in large skillet/wok over high heat. Saute onions for 2 minutes, add carrots and saute for 2 minutes. Add celery, saute for 2 minutes. Add peppers, broccoli, cabbage, saute for 2 minutes.
4.Once vegetables crisp-tender, add tempeh and sweet-and-sour sauce. Let simmer for 2 minutes to absorb flavor. Serve with rice.

No comments:

Post a Comment