I've been trying to cook tempeh more and slowly I have started to like it. I think I can do thin strips of it but if it's too thick, then I won't like it. This meal was pretty good, I did make a couple changes from the original recipe.
It called for 1 cup of tamari and 1 1/4 cup of brown rice vinegar. I lowered the tamari to 1/2 cup because when I calculated how much sodium was in 1 cup of soy sauce ( and figuring I use reduced-sodium soy sauce ) I was shocked at how high it was. I also reduced the vinegar because 1 1/4 cups of vinegar sounds like it would be too sour. Feel free to use the original recipe ingredients if you like a stronger flavor.
I served mine with brown rice but if you have the extra time, fried rice would go great with this. Here is my favorite recipe for fried rice.
* 1/2 cup tamari
* 1/4 cup water
* 3 Tb toasted sesame oil
* 5 cloves garlic, minced
* 1 Tb minced peeled fresh ginger
* 1 pound tempeh ( 16 oz )
* 1 cup maple syrup
* 3/4 cup brown rice vinegar
* 1/4 cup arrowroot
* 2 tsp crushed red pepper flakes
* 4 small onions, cut into 1/2 inch pieces
* 4 carrots, peeled, halved lengthwise,and cut crosswise into 1/2 inch pieces
* 3 stalks celery, cut crosswise 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
* 1/2 head green cabbage, cored and cut into 1 inch squares
* 1 1/2 cup yellow corn kernels ( about 3 ears of corn )
* 6 cups cooked rice
1. Whisk 1/4 cup of the tamari, the water, 2 tablespoons of the sesame oil, and the garlic and ginger into a 13 by 9 by 2 inch baking dish. Cut each tempeh square in half crosswise, then cut each piece in half horizontally. Place the tempeh in the marinade and turn to coat. Cover and marinate at least 1 hour at room temperature or up to 1 day in the refrigerator, turning occasionally.
2. Preheat the broiler and line a heavy, rimmed baking sheet with foil. Transfer the tempeh to the baking sheet, reserving the marinade. Broil for 5 minutes, or until golden brown on top. Turn the tempeh over and brush with the reserved marinade. Broil 5 minutes longer, or until golden on top. Cool slightly and cut into 1/2 squares.
3. Whisk the maple syrup, vinegar, arrowroot, and the remaining 1/4 cup tamari into the reserved marinade. Set the sweet and sour sauce aside.
4. Heat the remaining 1 tablespoon sesame oil and the crushed red pepper in a large, heavy frying pan with high sides or a large wok over high heat.
5. Add the onions and saute for 2 minutes, or until they begin to soften.
6. Add the carrots and saute for 2 minutes.
7. Add the celery and saute for 2 minutes.
8. Add the bell peppers and saute for 2 minutes.
9. Add the cabbage and corn kernels, and saute for 2 minutes. At this point the vegetables should be crisp-tender.
10. Add the broiled tempeh, then stir in the sweet and sour sauce. Simmer, stirring occasionally, for 2 minutes, or until the flavors blend and the sauce thickens slightly.
11. Transfer to a bowl and serve with rice.
Sweet and Sour Temeph with Vegetables
449.23 calories, 67g fat, 981.23mg sodium, 72.65g carbohydrates, 46.77g sugar, 16.89g protein