Spicy Thai Tempeh with Cashews

Dare to try a “meatless” dish??  This is a great place to start!  The tempeh is a fermented soy product that you can find in the tofu section.  It has a texture much like ground beef and absorbs the flavor of the spices it is cooked in.  It’s also a great source of protein and as far as soy is concerned it is a better alternative to tofu.

This recipe is from Clean Food by Terry Walters

 

 

1 8 oz package of Tempeh (I use three grain)

1 TBSP of olive oil

1 red onion diced

1 roasted red pepper (diced)

1 c toasted cashews chopped

1 TBSP of red chili paste (like Sambal Oelek – find in in Asian section)

2 TBSP maple syrup

2 tsp tamari or soy sauce

1/3 c water

4 scallions

Cut tempeh into small cubes and steam for 8 minutes.  Remove from heat and set aside.

In a large skillet over medium heat, saute onion in olive oil for 10 min until soft and caramelized.  Throw chunks of tempeh directly into the skillet.  Add roasted red pepper and cashews and saute for 5 min.

In a small bowl, whisk together chili paste, syrup, tamari and water.  Pour over tempeh and saute another minute to combine flavors.  Remove from heat, top with scallions and serve.

 

NOTES and ALTERATIONS

Because I have a very busy evening with 3 kids running around I skip some steps 🙂

1.  I omit the scallops

2.  I didn’t bother toasting my cashews

3.  I added a fresh (not raosted) red bell pepper to the onions when I started to saute the onion.

Also, I just serve in a bowl over 3/4 c of brown rice.

 

This would be great with steamed brocolli too and if you are sensitive to heat, go easy on the chili paste – it packs a punch!

 

 

 

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2 comments
Sara Steele
Sara Steele

It's so worth it (and very easy) to roast the red peppers and toast the cashews in the this recipe. Just put the peppers under the broiler in your oven for a few minutes until they are completely black. Then put them in an air tight container for a few minutes. They will cool down and you can peel them lickety-split (the heat will sort of steam the skins off). Meanwhile, the cashews toast up in about 10 minutes on 350 degrees. It really makes this meal extra special!