Sweet and Sour Tempeh with Cucumber and Cauliflower

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Sweet and Sour Tempeh with Cucumber and Cauliflower

 

Recipe By :Real Vegetarian Thai - Nancie McDermott

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 tablespoon coarsely chopped garlic (4 to 6 cloves)

8 ounces tempeh -- cut into bite-sized pieces

1 1/2 cups cauliflower flowerets

1/2 cup vegetable stock

1 yellow onion -- cut lengthwise into thick wedges

1 tablespoon soy sauce

2 tablespoons distilled white vinegar

3 tablespoons sugar

1 teaspoon salt

1/2 hothouse cucumber -- peeled, halved lengthwise, and cut

crosswise into thick slices

8 cherry tomatoes -- halved lengthwise

 

The Thai take on sweet-and-sour dishes is light and crunchy. Here, a chorus of

tomatoes, cauliflower, and cucumber is bathed in a tangy sauce. Cucumber, a

sturdy member of the melon family, is much appreciated in the Thai pantry. where

it is cooked in soups and stir-frys as well as used raw in salads. Chinese

stir-fry dishes are often thickened with cornstarch, tapioca starch, arrowroot

powder, or other flours, but Thai cooks prefer to leave the sauce in its natural

state and use it as a flavorful juice perfect for seasoning a plate of rice.

You can substitute broccoli florets or chunks of fresh or canned pineapple for

the cauliflower.

Heat a wok or large, deep skillet over medium-high heat for 30 seconds. Add the

oil and swirl to coat the pan. Add the garlic and toss for about 10 seconds.

Add the tempeh, toss well, and spread it out in a single layer. Cook, turning

once, until lightly browned, about 1 minute on each side.

Add the cauliflower and toss well to coat with the other ingredients. Add the

stock and cook, tossing occasionally, until the cauliflower is tender, 2 to 3

minutes. Add the onion, soy sauce, vinegar, sugar, and salt and toss well.

Cook for 2 minutes.

Add the cucumber and cook for 1 minute, tossing once. Add the cherry tomatoes,

toss well, and cook until heated through, about 1 minute. Transfer to a serving

platter and serve hot or warm.

 

 

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Per serving: 259 Calories (kcal); 12g Total Fat; (39% calories from fat); 13g

Protein; 29g Carbohydrate; trace Cholesterol; 1012mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0