Tempeh with Wine and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Polly Pitchford, Full Spectrum Health. Yep, that sodium content is correct! Might want to switch to low sodium soy sauce. tempeh, water, Tamari, fresh ginger, garlic, dried rosemary, shallots, olive oil, lemon juice, dry white wine, parsley or scallions for garnish cvt Ingredients:
5 1/2 ounces tempeh, cut into 1/2-inch cubes, cooked per recipe, net from 1 (8 oz) package fresh |
1 1/2 cup water |
1/4 cup tamari |
3 g (3 slices, check weight) ginger root |
4 cloves garlic, peeled, halved |
1 teaspoon dried rosemary |
75 g (3 bulbs, check weight) shallots, minced |
2 1/2 tablespoons olive oil |
1 teaspoon lemon juice |
1/2 cup dry white wine |
Directions:
1. Bring Tamari, water, ginger, garlic and rosemary to a boil. Add tempeh and simmer 10 minutes. Strain tempeh from stock and let cool.
2. Heat skillet on high flame. Add olive oil and shallots. Sauté until almost translucent. Add tempeh and brown. Add lemon juice, wine, and 1/4 cup of tempeh marinade (cooking broth). Cook over high flame until liquid reduces slightly. Scrape browned pieces off bottom of pan while sautéing.
3. Serve garnished with parsley or scallions.
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