Star AniseGlazed Tempeh with stir-fried peppers
by:
This easy, colorful stir-fry is one of the tastiest ways Ive found to cook tempeh. I serve it with riceblack, white, or browngarnished with plump toasted cashews and accompanied by a dry sparkling California rose from Handley cellars in Mendocino or from Domaine Chandon in Napa.
ingredients
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serves: 4
Black Rice or Basmati Rice
THE MARINADE AND TEMPEH:
1/4 cup naturally brewed soy sauce, such as San-J
1/4 cup mirin
2 tablespoons brown or white sugar
1 tablespoon maple syrup
1/4 teaspoon five-spice powder (or 1 3-inch cinnamon stick plus 2 star anise)
1 package of tempeh (each piece cut into four squares)
THE VEGETABLES:
4 teaspoons roasted peanut oil
1 clove garlic chopped
1 tablespoon minced ginger
1 bunch of scallions (including several inches of the greens, slivered diagonally)
4 cups (heaping) finely sliced red cabbage
1 red bell pepper, very thinly sliced
1 yellow bell pepper, very thinly sliced
sea salt
1 handful of chopped cilantro
1/3 cup roasted whole cashews or roasted peanuts
Servings Per Recipe: 4
Amount per Serving
Calories: 346
- Total Fat: 16.4 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 940.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 4.4 g
- Sugars: 15.9 g
- Protein: 16.1 g
preparation
1. Start the rice.
2. Bring the ingredients for the marinade (minus the tempeh) to a boil in a medium skillet with 1 cup water. Cook at a lively pace for 4 minutes, then turn off the heat. Cut each of the 4 tempeh squares into triangles, then put them in the hot marinade for 4 minutes, turning once. Remove and set aside, reserving the marinade.
3. Heat 2 teaspoons of the oil in a wide nonstick skillet or a wok. When hot, brown the marinated tempeh, about a minute on each side. Add a few tablespoons of the reserved marinade and allow it to bubble up and glaze the tempeh. Set aside on a plate, rinse out the skillet, then return it to the stove.
4. Heat the rest of the oil. When it’s hot, add the garlic, ginger, and scallions, stir-fry for a few seconds, then add the cabbage and peppers. Season with a little salt and stir-fry until just wilted, after several minutes. Add the remaining marinade and the cilantro and simmer for 30 seconds.
5. Mound the cooked rice on 4 plates. Rest the tempeh pieces on the rice, tuck the stir-fry between them, and drizzle the remaining sauce over all. Add the cashews last, then serve.
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