Sweet and Sour Tempeh with Spicy Peanut Sauce

Name: Sweet and Sour Tempeh with Spicy Peanut Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons cayenne pepper; 6 servings Thinly sliced cilantro, for garnish; 6 servings Hot cooked white rice, to serve; 1 Tbsp finely chopped peeled fresh ginger; 1 garlic clove, crushed; 2 garlic cloves, crushed; 59 milliliters pure maple syrup or honey; 59 milliliters mirin; 237 milliliters natural-style unsalted peanut butter; 6 servings Thinly sliced radish, for garnish; 59 milliliters rice vinegar; 3 Tbsps rice vinegar; 6 servings Thinly sliced scallions, for garnish; 59 milliliters light sesame oil; 1 Tbsp toasted sesame oil; 59 milliliters soy sauce, preferably naturally brewed; 3 Tbsps soy sauce, preferably naturally brewed; 454 grams tempeh, cut into 1-inch cubes; 118 milliliters hot water

You can never have too many main course recipes, so give Sweet and Sour Tempeh with Spicy Peanut Sauce a try. This recipe serves 6. One serving contains 683 calories, 30g of protein, and 42g of fat. A mixture of cayenne pepper, radish, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free and vegan diet.

Instructions

For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry.

Ingredients you will need

Soy Sauce

Marinade

Vinegar

Garlic

Ginger

Sesame Seeds

Tempeh

Mirin

Equipment you will use

Whisk

Bowl

Frying Pan

Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)

Ingredients you will need

Tempeh

For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.

Ingredients you will need

Peanut Butter