Tempeh:
\n1\/4 cup rice vinegar
\n1\/4 cup low-sodium soy sauce
\n1\/4 cup mirin (sweet rice wine)
\n2 teaspoons minced peeled fresh ginger
\n2 teaspoons vegetable oil
\n1 garlic clove, crushed
\n1 pound tempeh, cut into 40 cubes<\/p>\n
Sauce:
\nCooking spray
\n1 cup chopped onion
\n2 teaspoons minced peeled fresh ginger
\n1\/4 teaspoon fine sea salt
\n2 garlic cloves, chopped
\n2 teaspoons curry powder
\n1\/2 teaspoon ground turmeric
\n1 cup water
\n2 tablespoons chopped cashews
\n1 tablespoon fresh lemon juice<\/p>\n
To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool. To prepare sauce, heat a small saucepan coated with cooking spray over medium-high heat. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; saut\u00e9 5 minutes. Stir in curry powder and turmeric; saut\u00e9 1 minute. Add water. Bring to a boil, and cook 1 minute. Cool 5 minutes. Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth. Place a toothpick in each tempeh cube. Serve with warm cashew sauce.<\/p>\n
Yield: 5 servings
\nServing size: 8 tempeh cubes and about 2 T. Sauce<\/p>\n
Calories: 200
\nFat: 7.2
\nFiber: 6.8<\/p>\n","protected":false},"excerpt":{"rendered":"
Tempeh: 1\/4 cup rice vinegar 1\/4 cup low-sodium soy sauce 1\/4 cup mirin (sweet rice wine) 2 teaspoons minced peeled fresh ginger 2 teaspoons vegetable oil 1 garlic clove, crushed 1 pound tempeh, cut into 40 cubes Sauce: Cooking spray 1 cup chopped onion 2 teaspoons minced peeled fresh ginger 1\/4 teaspoon fine sea salt 2 garlic cloves, chopped 2 teaspoons curry powder 1\/2 teaspoon ground turmeric 1 cup water 2 tablespoons chopped cashews 1 tablespoon fresh lemon juice To…<\/p>\n