Recipe Archives->Vegetarian->Curried Peanut Tempeh

Tempeh with Curry Peanut Sauce

1 cup uncooked bulgur wheat

1 1/2 tablespoons creamy peanut butter
2 tablespoons freshly-squeezed lemon juice
1 1/2 tablespoons brown rice syrup
1 tablespoon light-colored miso
1/2 cup hot water
1 teaspoon low-sodium soy sauce

1 large carrot
2 ribs celery
2 tablespoons canola oil
2 cloves garlic, minced
1 medium red onion, chopped
8 ounces tempeh, cubed
1 tablespoon curry powder
1 tablespoon dried oregano
1 teaspoon chili powder
4 fresh lemon wedges

Bring 2 cups of water to a boil. Stir in the bulgur, cover, reduce
heat to low, and steam 15 minutes.  Let stand an additional 5
minutes, then fluff with a fork before serving.

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

Cut the carrot and celery into 1-inch matchsticks and set aside.
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. Stir-fry 2 minutes. Pour in the peanut sauce and
increase the heat a little to bring it to a simmer. Cover and
continue to cook, stirring frequently, for about 7 minutes, until
the vegetables are tender but still crisp. Divide the bulgur among
warmed serving plates and top with the stir-fry. Serve immediately,
with lemon wedges.

Serves: 3-4

Printable version: curried-peanut-tempeh.txt.