Ingredients Jump to Instructions ↓

  1. Lime Tempeh

  2. 1 block tempeh

  3. 1/2 cup lime juice

  4. 1/3 cup light soy sauce

  5. 1 cup leftover white wine

  6. 8 cloves garlic, chopped coarse

  7. 2 tbs cumin

  8. Cut the tempeh in half the short way, then diagonally, yielding 4

  9. triangles. Mix the remaining ingredients into a marinade, and marinate the tempeh for a couple of hours. Drain off and reserve

  10. most of the marinade, keep a little bit in the bottom of the roasting

  11. dish, and broil the tempeh in this for about 5 minutes on each side.

  12. Stir-fry

  13. 1 head broccoli, cut into florets (about 1 cup)

  14. 1 medium onion, quartered and cut 1/2" thick

  15. 1 carrot, sliced

  16. 1/4" thick

  17. 1/2 pound oyster mushrooms, sliced into strips

  18. remaining marinade (from above)

  19. 4 tbs. thai peanut-chili sauce

  20. 1 tbs corn starch dissolved in

  21. 1/2 cup warm water

  22. peanut oil

  23. Heat wok, add a splash of oil and let heat. Quickly stir-fry the

  24. carrot, then broccoli, then onion, about 1 minute each. Add the

  25. marinade, stir one minute; add the peanut sauce, stir one more

  26. minute; then add the cornstarch and cook until it thickens.

  27. To serve, place a mound of jasmine rice on each plate, pile the

  28. stir-fry on one side of it, arrange two tempeh wedges around the

  29. other side, and garnish the tempeh with the garlic chunks from the

  30. roasting dish; pour any remaining sauce from the dish over the

  31. tempeh.


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