Tempeh Recipe - Tempeh Tejas with a Sweet-Hot Jalapeno Glaze

[Guest guest]

Of course it's from the Passionate Vegetarian, lol. :-) And OMG, its wonderful!

 

1 1/4 cups low-tannin, fruity red wine, such as Beaujolais, Pinot Noir, or

Dolcetto

1 tablespoon cornstarch

1 cup jalapeno jelly

1 to 2 tablespoons red wine vinegar (My note: we used the whole 2 tablespoons)

2 teaspoons mild vegetable oil, such as corn, canola, or peanut (My note: we

used olive oil)

cooking spray, optional

1 red onion, sliced vertically into thin crescents

2 red bell peppers, stemmed, seeded, and sliced vertically into thin strips

1 green bell pepper, stemmed, seeded, and sliced vertically into thin strips

1 jalapeno pepper, cut into small circles, with seeds (optional)

2 batches Basic Oven-Baked Marinated Tempeh, tempeh halved the long way, then

cut crosswise into strips about 3/4 inch wide (marinated with red-wine vinegar,

honey, and 2 teaspoons sriracha) (recipe follows) (My note: I have no clue what

sriracha is so I used Tabasco.)

 

Measure out 2 tablespoons of the wine and place in a small dish. Whisk in the

cornstarch and set aside. Place the jalapeno jelly in a small saucepan over low

heat. Cook, stirring occasionally, until it melts. When melted, add the

remaining wine, along with the vinegar, and stir to blend. Cook at the lowest

possible simmer as you finish the rest of the recipe. Heat the oil in a nonstick

skillet, or one that has been sprayed with cooking spray, over medium-high heat.

Add the onion and stir-fry for 2 minutes. Add the red and green bell peppers and

the jalapeno, if using, and cook just until seared, about 3 minutes. (The

peppers should not be raw, but they should definitely still have some crunch,

while the onions will have melted away to limpness.) Lower the heat to medium

and add the tempeh. Toss to blend and heat through. Raise the heat under

jalapeno wine glaze and whisk in the reserved cornstarch mixture. The glaze

should thicken and become clear almost immediately. Pour the glaze over the

tempeh, tossing gently to combine. Serve at once, with rice or other cooked

grain.

 

Basic Oven-Baked Marinated Tempeh

 

2 tablespoons tamari or shoyu soy sauce

1 1/2 tablespoons vinegar (white, cider, balsamic, rice, red- or white-wine -

whatever you have on hand or goes with the flavors of whatever your end-use

recipe is)

1 teaspoon Pickapeppa (optional but good)

any combination of the following seasonings, (optional) 1 to 3 cloves pressed

garlic; 1 to 2 teaspoons peeled grated ginger; 1/4 to 1/2 teaspoon freshly

ground black pepper; 1 to 2 teaspoons honey; 1 teaspoon ground coriander; 1 to 2

teaspoons toasted sesame oil; 1/2 to 1 teaspoon Tabasco, sriracha, or other hot

sauce; 1 tablespoon ketchup or tomato paste

1 tempeh cake (8 ounces), cut in the size or shape appropriate to use

cooking spray

 

Combine the tamari, vinegar, and pickapeppa in a nonreactive dish and stir to

combine. If using additional seasonings, add it here. Add the tempeh. Marinate

at room temperature, turning occasionally, for 20 minutes to 1 hour, or

refrigerated for up to 2 days. 15 minutes before you are ready to cook the

tempeh, preheat the oven to 375F. Place the marinated tempeh pieces on a

nonstick baking sheet or one that has been sprayed with cooking spray, allowing

plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the

pieces over and bake for another 10 minutes. Remove from the oven and use as

directed.