Tempeh Stir Fry With Yogurt Peanut Sauce Recipes

Steps:

• 1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
• 2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
• 3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
• 4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.

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:

• 1. Beat peanut butter, yogurt, teriyaki marinade and honey, using wire whisk, until smooth set aside.2. Heat 1 tablespoon of the oil in 12-inch skillet over medium heat. Cook tempeh in oil 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet set aside.3. Add remaining 1 tablespoon oil and the onion to skillet. Cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover and cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.4. Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until heated through. Sprinkle with cilantro.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 350 (Calories from Fat 180) Fat 20g (Saturated 3g) Cholesterol 0mg Sodium 630mg Carbohydrate 34g (Dietary Fiber 10g) Protein 18g % DAILY VALUE: Vitamin A 78% Vitamin C 28% Calcium 12% Iron 14% DIET EXCHANGES: 2 Starch 1 High-Fat Meat 1 Vegetable 1 1/2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.