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Lime Tempeh
1 block tempeh
1/2 cup lime juice
1/3 cup light soy sauce
1 cup leftover white wine
8 cloves garlic, chopped coarse
2 tbs cumin
Cut the tempeh in half the short way, then diagonally, yielding 4
triangles. Mix the remaining ingredients into a marinade, and
marinate the tempeh for a couple of hours. Drain off and reserve
most of the marinade, keep a little bit in the bottom of the roasting
dish, and broil the tempeh in this for about 5 minutes on each
side.
Stir-fry
1 head broccoli, cut into florets (about 1 cup)
1 medium onion, quartered and cut 1/2" thick
1 carrot, sliced 1/4" thick
1/2 pound oyster mushrooms, sliced into strips
remaining marinade (from above)
4 tbs. thai peanut-chili sauce
1 tbs corn starch dissolved in 1/2 cup warm water
peanut oil
Heat wok, add a splash of oil and let heat. Quickly stir-fry the
carrot, then broccoli, then onion, about 1 minute each. Add the
marinade, stir one minute; add the peanut sauce, stir one more
minute; then add the cornstarch and cook until it thickens.
To serve, place a mound of jasmine rice on each plate, pile the
stir-fry on one side of it, arrange two tempeh wedges around the
other side, and garnish the tempeh with the garlic chunks from the
roasting dish; pour any remaining sauce from the dish over the
tempeh.
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Tempeh 02