Sweet-and-sour Tempeh With Cucumber And Cauliflower

Though a man of sorrow, He was even on earth anointed with the oil of gladness above His fellows. Does this seem strange?... Shall we wonder that there was divine gladness in the heart of Him who came into this world not by constraint but willingly, not with a burning sense of wrong but with a grateful sense of high privilege, and that He had a blessed consciousness of fellowship with His Father who sent Him, during the whole of His pilgrimage through this vale of tears?

A.B. Bruce

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) ---------------------------------------------- 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