| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
|
|
———-TEMPEH———— |
| 1/2 |
c |
Water |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Coriander, ground |
| 1 |
|
Garlic clove, minced |
| 1 |
pk |
Tempeh, cubed |
| 1/4 |
c |
Cornstarch |
|
|
Oil for deep frying —Sweet & Sour Sauce—– |
| 1 |
tb |
Oil |
| 1 |
|
Onion, chopped |
| 1 1/4 |
c |
Water |
| 2 1/2 |
tb |
Honey |
| 4 |
ts |
Soy sauce |
| 1 |
tb |
White vinegar |
| 1 |
tb |
Tahini |
| 1/2 |
ts |
Grated ginger |
| 1 |
|
Green onion, sliced |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
Mix water*, salt (reduce if you want), coriander & garlic in a bowl. Dip
tempeh chunks into bowl & then coat with cornstarch. Deep fry in hot oil
till golden brown. Drain on paper towels & set aside.
SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes. Add water,
honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a boil.
Dissolve cornstarch in 2 tb water & stir into sauce. Stir till thickened.
Place tempeh chunks into the sauce & cook briefly over low heat till heated
through. Serve over rice or pasta. Great hot or cold.
* I usually save the mixture that I've used to dip the tempeh chunks & add
enough water to make up to 1/2 cup.
Adapted from Frances Moore Lappe, "Diet for a Small Planet".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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