Tempeh Sukiyaki With Broccoli Cauliflower Food

TEMPEH SUKIYAKI WITH BROCCOLI & CAULIFLOWER

Steps:

• Put the steamed tempeh in the marinade and stir once in a while to coat all of the tempeh.
• Bring the vegetable stock to a boil and add carrots, broccoli& cauliflower, boil for 1 minute only, Remove veggies immediately, reserve stock for sauce.
• Drain tempeh, adding any left over marinade to the stock.
• Heat wok or skillet add 2 tbsp oil.
• Fry tempeh uintil browned remove to a bowl.
• Heat pan add remaining 2 tbsp oil.
• Stir fry onions& peppers for a few minutes add celery cook 2 minutes.
• Pour liquid stock into the pan, bring to a simmer, add 2 tbs tamari.
• Add tempeh,carrots,broccoli & cauliflower stir until heated. Do not over cook the vegetables should still be crisp.
• Serve with brown rice (the sauce will be thin).

TEMPEH AND CAULIFLOWER WITH RICE NOODLES

Steps:

• Cube tempeh and steam in water for 5-10 minutes to remove bitterness. Drain.
• Cut cauliflower into bite size pieces and mix with spices. Add to hot skillet contiaining the oil and saute five minutes Add mushrooms (de-stemmed) at the same time.
• Add onion and garlic, vegetable stock, rice vinegar, and everything except the noodles. Simmer and reduce for at least 20 minutes, add more water if necessary.
• In another pot, cook rice noodles in water as directed; this should take no more than 5 minutes. Drain and plate.
• Add the ingredients from the first post over each of the plates of rice noodles. Depending on what you desire this can be as a thick soup, or just as the regular ingredients.

SUKIYAKI

Steps:

• Combine first 4 ingredients in a small bowl; stir well, and set aside.
• Pour oil around the top of a preheated wok or large skillet; heat at medium high (375degrees) for 2 minutes.
• Add steak, and stir-fry for 4 to 5 minutes or until no longer pink; push steak up sides of wok.
• Add sliced onion to work and stir-fry 2 minutes. Add green onions, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender. Push vegetable mixture up sides of wok.
• Add bamboo shoots to wok, and stir-fry 1 minute. Add tofu, cabbage, and soy sauce mixture; stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Push mixture up sides of wok.
• Combine cornstarch and water, stirring til smooth. Pour cornstarch mixture into center of wok; bring to a boil. Push steak and vegetable mixture back down into center of wok. Stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Serve immediately over rice.

TEMPEH CREOLE OVER BROWN RICE

Steps:

• Combine the soy sauce, 2 tbls. Creole seasoning, ginger, garlic, kombu, and 6 cups of water in a large pot and bring to a boil.
• Cut each slab of tempeh on the bias into 1/4" slices. Place the tempeh in the boiling broth, reduce the heat, and simmer for 45 minutes. Remove the tempeh with a slotted spoon to a plate and reserve the cooking liquid. In a mixing bowl, stir the remaining 2 tbls. Creole seasoning and the flour together. Dredge each piece of tempeh in the mixture, coating it well.
• Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add the tempeh, in batches if necessary, and cook until well browned, 2-3 minutes on each side. Remove from the pan and set aside.
• Add the onion, bell pepper, and celery to the pan. Cook, stirring frequently for about 5 minutes, until the veggies are just softened. add the tomatoes and garlic. Cook for 3 minutes.
• Add the reserved tempeh cooking liquid, bay leaves, thyme, oregano, basil, and wine. Season with salt, black pepper, and cayenne to taste. Gently return the tempeh to the pan, placing them down into the liquid. Bring to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaves.
• Serve in individual bowls over the rice, garnished with the scallion and parsley. Enjoy!

TERIYAKI TEMPEH

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup plus 1 tablespoon water, and stir to make an even layer.
• Sprinkle the tempeh with the 5-spice powder and arrange on top of the rice.
• In a small bowl, mix the soy sauce, hoisin sauce, and peanuts to make a teriyaki sauce. Spoon half the mixture over the tempeh.
• Add the cabbage, carrots, mushrooms, and water chestnuts in layers. Pour the rest of the sauce over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 594
• Protein: 37g
• Carbohydrates: 110g
• Fat: 11g
• Cholesterol: 0
• Sodium: 831mg
• Fiber: 7g

TEMPEH FAJITAS

Steps:

• Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.
• Prepare grill.
• Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.
• Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.