Sweet And Sour Tempeh With Spicy Peanut Sauce
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
58
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Toasted Sesame Oil3 tbsps
Rice Vinegar1 cup
Mirin1 cup
Pure Maple Syrup1 tsp
Cayenne Pepper1 cup
Water (hot)Directions:
1
For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic
2
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
3
Reduce the heat to low, cover the pan, and simmer for 20 minutes
4
Uncover, raise the heat, and cook the tempeh until the pan is nearly dry
5
Remove from the heat
6
(At this point the tempeh can be refrigerated, tightly wrapped, for 1 week
7
) For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne
8
Puree, adding enough hot water to form a creamy, pourable sauce
9
Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro