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Tempeh 02

Tempeh 02 is built on Lime Juice, Light Soy Sauce, Garlic Chopped Coarse, Thai Peanut Chili Sauce, and Corn Starch Dissolved In Warm Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/3 cup
• 8 clove
• 4
• 1 tbsp

Method (preview)

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   Heat wok, add a splash of oil and let heat.

5. 5

   Quickly stir-fry the carrot, then broccoli, then onion, about 1 minute each.

6. 6

   Add the marinade, stir one minute; add the peanut sauce, stir one more minute; then add the cornstarch and cook until it thickens.

7. 7

   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.