JAPANESE -- Tempeh

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* Exported from MasterCook *

 

Cold Asian Noodles With Tempeh

 

Recipe By :Vegetarian Times, July 1998, page 53

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***TEMPEH CROUTONS***

1 tablespoon canola oil

1 tablespoon soy sauce or tamari

1 8 oz pkg. tempeh

Chili powder

***COLD ASIAN NOODLES***

8 ounces soba or udon noodles or linguine

1/3 cup natural-style or reduced-fat peanut

butter

2 tablespoons fresh lime juice

2 tablespoons light brown sugar or Sucanat

1/4 teaspoon dried hot red pepper flakes

2 tablespoons soy sauce or tamari

1/4 cup hot water

8 ounces fresh mung bean sprouts

3 green onions -- thinly sliced

(white and pale green parts)

1/4 cup chopped fresh cilantro or parsley

2 tablespoons finely chopped peanuts -- optional, up to 3

 

6 SERVINGS DAIRY-FREE

 

Asian noodles have a tender texture which befits this delicately flavored

salad. Soba are Japanese buckwheat noodles shaped like spaghetti, and udon

are traditional Japanese wheat noodles shaped like linguine. Look for

either in large supermarkets, health food stores or Asian markets.

 

Tempeh croutons: In large skillet, heat oil and soy sauce over medium heat.

Add tempeh and cook, stirring often, until nicely browned and crisp..

Sprinkle lightly with chili powder to taste and remove pan from heat,

 

Bring large pot of water to a boil. When water boils, add noodles,

stirring to prevent sticking. Cook according to package directions, until

al dente.

 

Meanwhile, in small bowl, whisk together peanut butter, lime juice, sugar,

rep pepper flakes, soy sauce or tamari and water until smooth and well

blended.

 

Drain noodles, rinse under cold running water and drain again. Transfer to

large serving bowl.

 

Add bean sprouts, tempeh croutons, green onions, cilantro or parsley, and

peanuts if desired. Whisk dressing and pour over noodle-tempeh mixture;

toss to mix and coat. Serve at room temperature, or cover and refrigerate

until thoroughly chilled.

 

PER SERVING: 340 CAL.; 19G PROT. 13G TOTAL FAT (2G SAT. FAT); 0 CHOL.;

402MG SOD, 5G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 99 Calories (kcal); 5g Total Fat; (44% calories from fat); 7g

Protein; 7g Carbohydrate; 0mg Cholesterol; 4mg Sodium

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

Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Tempeh Braised in Coconut Milk w/ Lemongrass - Lorna Sass

 

Recipe By :The New Soy Cookbook - Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tempeh, preferably mixed grain

1 1/2 tablespoons peanut oil

1 tablespoon garlic -- slivered

1 1/2 cups leeks -- thinly sliced

1 can coconut milk -- 14 oz.

1 cup red bell pepper -- diced

1 cup celery -- diced

1/2 pound mushrooms -- slice 1/2 " thi=

2 stalks lemongrass (4 " long) -- cut into 1 " pieces

1/2 teaspoon red pepper flakes

1 1/2 tablespoons barley miso dissolved in 1/4 c. hot water

4 ounces snow peas -- cut into 1/2 " strips

soy sauce -- to taste

1/2 cup cilantro -- loosely packed

1 1/2 tablespoons fresh lime juice

cilantro sprigs -- for garnish

 

1. Cut the tempeh in half crosswise. Cut each slab in half horizontally. Heat

a large nonstick skillet over medium heat. Lightly brush both sides of each

pieces of tempeh with oil and set it in the skillet. Cover and cook until

speckled with dark brown spots, about 2 minutes. Flip over, cover, and brown

on the second side, 1 to 2 minutes.

 

2. Transfer the tempeh to a cutting board. When cool enough to handle, cut

into 1-inch " fingers " . Holding the knife at a 45-degree angle, cut each finger

on the bias into slices about 1/2-inch thick. Set aside.

 

3. Heat 1 T. of oil in a large saucepan over medium heat. Lightly brown the

garlic, add the leeks, and saute for 1 minute, stirring frequently. Stir in

the coconut milk, reserved tempeh, red pepper, celery, mushrooms, lemongrass,

and crushed red pepper. Bring to a boil. Cover and cook at a gentle boil for

15 minutes.

 

4. Remove the pieces of lemongrass and stir in the dissolved miso and snow

peas. If the mixture is not quite salty enough, add soy sauce to taste. Just

before serving, stir in the chopped cilantro and lime juice to taste. Garnish

with cilantro sprigs.

 

Serve over jasmine or basmati rice or Japanese udon.

 

Serves 3.

 

NOTE: " If fresh lemongrass is not available, Thai Kitchen's jarred lemongrass

packed in water is a viable substitiute. "

 

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol,com]

 

 

 

 

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Per serving: 1034 Calories (kcal); 80g Total Fat; (64% calories from fat); 21g

Protein; 77g Carbohydrate; 0mg Cholesterol; 216mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 1 Fruit; 15

1/2 Fat; 0 Other Carbohydrates

 

 

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