Sweet-and-sour tempeh with cucumber and cauliflower

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 tablespoon Coarsely chopped garlic
(about 4 to 6 cloves)
8 ounces Tempeh
Cut into bite-size pieces
1½ cup Small cauliflower florets
½ cup Vegetable stock
1 medium Onion
Cut lengthwise into thick wedges
1 tablespoon Soy sauce
2 tablespoons Distilled white vinegar
3 tablespoons Sugar
1 teaspoon Salt
½ Seedless English cucumber; peeled
Halved lengthwise and cut crosswise into
1 Thick slices
8 Cherry tomatoes; halved lengthwise

Directions

4 SERVINGS VEGAN

In her cookbook Real Vegetarian Thai (Chronicle Books, 1997), author and Thai cooking instructor Nancie McDermott says that in Thai cookery, sweet-and-sour dishes are very popular and much lighter than their Chinese counterparts. The sauce in this dish is a flavorful juice, perfect for seasoning a dish of plain boiled rice.

Heat wok or large, deep skillet over medium-high heat for 30 seconds. Add oil and swirl to coat pan. Add garlic and toss for about 10 seconds. Add tempeh, toss well, and spread it out in a single layer. Cook, turning once, until lightly browned, about 1 minute on each side.

Add cauliflower and toss well to coat with other ingredients. Add stock and cook, tossing occasionally, until cauliflower is tender, 2 to 5 minutes.

Add onion, soy sauce, vinegar, sugar and salt and toss well. Cook for 2 minutes. Add cucumber and cook for 1 minute, tossing once. Add cherry tomatoes, toss well, and cook until heated through, about I minute.

Transfer to a serving platter and serve hot or warm.

PER SERVING: 258 CAL.; 14G PROT.; 12G TOTAL PAT (2G SAT. FAT); 27G CARB.; 0 CHOL.; 976MG SOD.; 7G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 42 Converted by MM_Buster v2.0l.

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