Wednesday, August 7, 2013


This menu is delicious and healthy, good for vegetarians. It can be also replaces chicken for your dish.

1 cup cubed tempeh (1/2” cubes)
2 tbsp. soy sauce
2-3 tsp. minced ginger
1 tsp. minced garlic
1 tsp. pepper
1 tbsp. oil
2 cups slices seeded cucumbers
½ cup chopped red bell pepper
¼ cup sliced onions

SAUCE: Stir together until smooth
¼ cup peanut butter
2 tbsp. Soy sauce
2 tbsp. rice vinegar
1 tsp. dry sherry
1 tsp. sesame oil
1 tsp. chili paste

½ cup chopped red bell pepper
¼ cup sliced green onions
¼ cup chopped salted peanuts

Combine tempeh, soy sauce, ginger, garlic and pepper. Let stand for 15-30 minutes. Heat oil in a skillet over medium heat. Add tempeh mixture and cook stirring until browned. Let cool and refrigerate until chilled.

Arrange cucumber, red bell peppers and green onions on a serving platter. Spoon the chilled tempeh over the vegetables. Drizzle sauce over the tempeh mixture. Garnish. Refrigerate and toss just before serving

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