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Curried Peanut Tempeh

A home-style Curried Peanut Tempeh made with Creamy Peanut Butter, Freshly Squeezed Lemon Juice, Brown Rice Syrup, Hot Water, and Low Sodium Soy Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 2 tbsp
• 1 1/2 tbsp
• 1/2 cup
• 1 tsp
• 2 tbsp
• 2 clove
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Bring 2 cups of water to a boil.

2. 2

   Stir in the bulgur, cover, reduce heat to low, and steam 15 minutes.

3. 3

   Let stand an additional 5 minutes, then fluff with a fork before serving.

4. 4

   Meanwhile, whisk together the sauce ingredients in a bowl and set aside.

5. 5

   Cut the carrot and celery into 1-inch matchsticks and set aside.

6. 6

   Heat the oil over medium heat in a wok or heavy skillet and add the garlic, onion, carrot, celery, tempeh, curry powder, oregano, and chili powder.

7. 7

   Stir-fry 2 minutes.

8. 8

   Pour in the peanut sauce and increase the heat a little to bring it to a simmer.

9. 9

   Cover and continue to cook, stirring frequently, for about 7 minutes, until the vegetables are tender but still crisp.

10. 10

    Divide the bulgur among warmed serving plates and top with the stir-fry.

11. 11

    Serve immediately, with lemon wedges.