Tuesday, October 4, 2011
Asian inspired Tempeh with Vegetables
I had little bits of different veggies in the fridge that were coming up on their expiration date and some tempeh. So, this is what was for dinner. You can use the veggies you have or like!
8oz of tempeh cut into 1/4 inch blocks (I used organic light life, three grain)
1/4 of a head of cabbage
small head of broccoli
8 baby carrots sliced in half
3 green onions chopped
2 stalks of celery sliced
2 cloves garlic minced
1/2c water or veg broth
1tsp sesame oil
1tbs sucanat sugar
dash of sriracha
2tbs light flavored oil (I used sunflower)
1tsp corn starch mixed with 2tbs water
Heat 1tbs oil in pan and add sliced tempeh. Brown on both sides. Remove from pan.
Add remaining tbs oil to pan and add veggies and garlic. Saute about 1 minute.
Add in all remaining ingredients except cornstarch. Cook veggies until just tender.
Use the cornstarch with water to thicken your sauce. Add tempeh back in and serve over rice or on it's own. Enjoy!