| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Vegtime3 | 4 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | T | Coarsely chopped garlic |
| about 4 to 6 cloves | ||
| 8 | oz | Tempeh |
| Cut into bite-size pieces | ||
| 1 1/2 | c | Small cauliflower florets |
| 1/2 | c | Vegetable stock |
| 1 | Onion | |
| Cut lengthwise into thick | ||
| wedges | ||
| 1 | T | Soy sauce |
| 2 | T | Distilled white vinegar |
| 3 | T | Sugar |
| 1 | t | Salt |
| 1/2 | Seedless English cucumber | |
| peeled | ||
| Halved lengthwise and cut | ||
| crosswise into | ||
| 1 | Thick slices | |
| 8 | Cherry tomatoes, halved | |
| lengthwise |
INSTRUCTIONS
SERVINGS VEGAN In her cookbook Real Vegetarian Thai (Chronicle Books, 1997), author and Thai cooking instructor Nancie McDermott says that in Thai cookery, sweet-and-sour dishes are very popular and much lighter than their Chinese counterparts. The sauce in this dish is a flavorful juice, perfect for seasoning a dish of plain boiled rice. Heat wok or large, deep skillet over medium-high heat for 30 seconds. Add oil and swirl to coat pan. Add garlic and toss for about 10 seconds. Add tempeh, toss well, and spread it out in a single layer. Cook, turning once, until lightly browned, about 1 minute on each side. Add cauliflower and toss well to coat with other ingredients. Add stock and cook, tossing occasionally, until cauliflower is tender, 2 to 5 minutes. Add onion, soy sauce, vinegar, sugar and salt and toss well. Cook for 2 minutes. Add cucumber and cook for 1 minute, tossing once. Add cherry tomatoes, toss well, and cook until heated through, about I minute. Transfer to a serving platter and serve hot or warm. PER SERVING: 258 CAL.; 14G PROT.; 12G TOTAL PAT (2G SAT. FAT); 27G CARB.; 0 CHOL.; 976MG SOD.; 7G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 42 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 120
Total Fat: 14g
Cholesterol: 0mg
Sodium: 744mg
Potassium: 922.3mg
Carbohydrates: 31.4g
Fiber: 3.6g
Sugar: 11.8g
Protein: 13.6g