Tempeh Bites with Curried Peanut Sauce
- Yield 15 servings
Tempeh is braised in sweet, spicy soy flavors for intensely flavored nibbles that are perfect with an Indonesian-inspired nut sauce.
Karry Hosford
Ingredients
- Tempeh:
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup sherry
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons vegetable oil
- 3 -- garlic cloves, crushed
- 1 pound tempeh, cut into 30 cubes
- Sauce:
- 2 teaspoons vegetable oil
- 1 cup chopped onion
- 2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon kosher salt
- 2 -- garlic cloves, chopped
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 cup water
- 1/4 cup chopped dry roasted peanuts
- 1 tablespoon fresh lemon juice
Instructions
- To prepare tempeh, combine first 6 ingredients in a large nonstick skillet; add tempeh, tossing lightly to coat. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool.
- To prepare sauce, heat oil in a small saucepan over medium-high heat. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes. Stir in curry powder and turmeric; sauté 1 minute. Add water. Bring to a boil, and cook 1 minute. Cool 5 minutes.
- Pour onion mixture into a blender, and add peanuts and lemon juice; process until smooth. Place a toothpick in each tempeh cube. Serve with peanut sauce.
