->Tempeh 02 <-

1 block tempeh

1/2 cup lime juice

1/3 cup light soy sauce

1 cup leftover white wine

8 cloves garlic, chopped coarse

2 tbs cumin

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

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

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

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

Stir-fry

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

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

1 carrot, sliced

1/4" thick

1/2 pound oyster mushrooms, sliced into strips

remaining marinade (from above)

4 tbs. thai peanut-chili sauce

1 tbs corn starch dissolved in

1/2 cup warm water

peanut oil

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

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

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

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

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

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

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

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

tempeh.