Tempeh with Curried Cashew Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Health- and natural-food stores carry many varieties of tempeh (TEHM-pay), otherwise known as mildly fermented soybean cakes. Soy tempeh's chewy texture soaks up the flavor of the rich cashew sauce. Serve over long-grain brown rice, if you wish. Once opened, tempeh can be frozen in an airtight container up to one year from the sell-by date. Use hot Madras curry powder, if you have it, to balance the nutty sauce. Ingredients:
2 tablespoons rice vinegar |
2 tablespoons low-sodium soy sauce |
1 1/2 tablespoons honey |
1 1/2 teaspoons finely chopped peeled fresh ginger |
1 garlic clove, minced |
1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes |
1 teaspoon olive oil |
2 tablespoons coarsely chopped unsalted cashews |
1/2 cup chopped onion |
1/4 teaspoon curry powder |
1 garlic clove, minced |
1/4 cup 2% reduced-fat milk |
2 tablespoons hot water |
1/8 teaspoon salt |
1 (6-inch) whole wheat pita, cut into 4 wedges |
Directions:
1. To prepare tempeh, heat a medium saucepan over medium-high heat. Add first 5 ingredients to pan, stirring with a whisk. Add tempeh; bring to a boil. Cook 3 minutes or until liquid is almost evaporated, stirring frequently. Place tempeh mixture in a medium bowl; cover and keep warm.
2. To prepare sauce, heat oil in a small saucepan over medium-high heat. Add cashews to pan; cook 2 minutes or until lightly browned. Add onion to pan; sauté 3 minutes or until tender. Add curry powder and 1 garlic clove to pan; cook 1 minute, stirring constantly. Remove from heat. Stir in milk.
3. Place cashew mixture, 2 tablespoons hot water, and salt in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Add cashew sauce to tempeh in bowl; toss gently to coat. Serve with pita wedges.
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