Monday, June 8, 2009

Sweet and Sour Tempeh

While I was at my local library this weekend, I came across Ann Gentry's The Real Food Daily Cookbook. I looked it up on from my iphone, saw it had a high overall rating, and decided to check it out.

I like
The RFD Cookbook a lot, although I wish it had more photos. But the recipes sound delicious, and the featured dishes seem fairly simple to prepare.

For example, this sweet-and-sour tempeh with vegetables comes from
The RFD Cookbook. I've made sweet-and-sour sauce many times before, but this version, which calls for maple syrup, sort of intrigued me.

For the most part, I followed the recipe as written. However, I did halve the amount of ingredients used to make the sweet-and-sour sauce, and I sauteed all the vegetables at once to save time. All in all, it turned out fine. It's a very colorful dish, and I would definitely make this again.

Sweet-and-Sour Tempeh with Vegetables
Serves approximately 4

1 cup soy sauce
1/4 cup water
3 tablespoons toasted sesame oil
5 cloves garlic, minced
1 tablespoon ginger, peeled and minced
2 8-ounce packages of tempeh (I used three-grain tempeh, which is my favorite)
1 1/4 cup maple syrup (I used about 3/4 cup)
1 1/2 cup brown rice vinegar (I used about 3/4 cup)
1/4 cup arrowroot (I used about 1/8 cup)
2 teaspoons crushed red pepper flakes
1 large onion, cut into 1/2-inch pieces
4 carrots, peeled, halved lengthwise, and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2 pieces
1 1/2 cups yellow corn kernels (I used frozen)

Accompaniment(s): cooked jasmine rice

In a bowl, whisk together 1/2 cup of the soy sauce, 2 tablespoons of the sesame oil, garlic, and ginger. Pour into a 9-inch-by-13-inch baking dish. Lay the pieces of tempeh in the baking dish and marinate for at least 1 hour at room temperature, turning over occasionally.

When you're ready to begin cooking, preheat the broiler. Place the tempeh on a foil-lined baking sheet and broil for about 5 minutes on each side. Make sure you reserve the marinade from the baking dish.

While the tempeh is in the oven, whisk together in a bowl the remaining 1/2 cup of the soy sauce, maple syrup, rice vinegar, and arrowroot. Set the bowl aside.

When the tempeh is done, remove it from the oven, cut it into bite-size pieces, and add it back to the reserve marinade in the baking dish. Add the soy sauce/maple syrup mixture to this baking dish and toss the tempeh in this mixture.

Next, heat the remaining 1 tablespoon of sesame oil in a large skillet over medium heat. Add the red pepper flakes, onions, carrots, celery, bell peppers, and corn, and saute them until the onions become soft and the carrots become crisp-tender, about 5 to 7 minutes. Stir in the tempeh, along with the sauce from the baking dish, and continue cooking until the sauce thickens slightly, about 2 minutes.

Transfer to a bowl and serve with rice.

"Sweet and Sour Tempeh on Black Plate that Attracts Dust" by David @

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