Stir Fried Vegetables And Tempeh With Spicy Peanut Sauce Recipes

Steps:

• Sauce.
• Process the garlic and ginger in a food processor until finely chopped.
• Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
• Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
• Heat the peanut sauce over very low heat, stirring occasionally.
• Pasta.
• Cook pasta according to package.
• To complete the dish.
• Heat 2 T. of canola oil in a skillet over medium heat.
• Sauté the tempeh until lightly browned on all sides, about 10 minutes.
• Pour on the 2 T. tamari and stir quickly to distribute it.
• Transfer the tempeh to a large serving bowl.
• Heat the remaining 1 T. of canola oil in the skillet over medium heat.
• Sauté the broccoli and carrots 2-3 minutes.
• Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
• Add the tempeh and cook just until warmed through, about 1-2 minutes more.
• Transfer to the serving bowl.
• Drain the pasta and toss it with the tempeh and vegetables.
• Add all but a few tablespoons of the hot peanut sauce, and toss again.
• Pour on the reserved sauce, and serve.

Steps:

• 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. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
• 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.
• Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

Steps:

• In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, in small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with wire whisk until smooth; set aside.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add tempeh; cook 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside.
• To same skillet, add remaining tablespoon oil and the onion; cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover; cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Sprinkle with cilantro.