Sweet And Spicy Tempeh With Long Beans Recipes

SWEET AND SOUR TEMPEH WITH SPICY PEANUT SAUCE

Steps:

• For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.)
• For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce.
• Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro.

SWEET AND SPICY BAKED BEANS

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

SWEET AND SPICY TEMPEH BOWLS

Steps:

• Cut the block of tempeh into 32 thin triangles. For the block I used, I first cut it into 8 equal-sized squares, then cut each square into two triangles, then cut the thickness of each triangle in half to make the pieces thinner. Add the tempeh triangles to a large non-stick skillet.
• Make the sweet and spicy marinade by combining the water, garlic powder, smoked paprika, cayenne, salt, brown sugar, and olive oil. Pour this mixture over the tempeh in the skillet. Turn the skillet on to medium-high and simmer the tempeh, stirring occasionally, until the liquid evaporates and the tempeh begins to brown just slightly (about 10 minutes). Remove the tempeh from the heat.
• To make the polenta, combine the cornmeal, salt, and water in a medium sauce pot. Place the pot over medium-high heat and bring it up to a boil while whisking. Once it reaches a boil, turn the heat down to medium-low and continue to simmer 2-3 minutes more, or until the polenta has thickened. Remove the polenta from the heat and stir in the butter.
• To build the bowls, start with 1 cup of the polenta, add 1/4 of the sweet and spicy tempeh triangles, 1/4 of the rinsed black beans, a pinch or two of shredded cheddar (about 1/2 oz.), 1/4 of the avocado, a sprinkle of green onions, and a light drizzle of ranch. Serve immediately, or refrigerate and reheat later.

SWEET AND SPICY TEMPEH WITH LONG BEANS

Steps:

• Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
• Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
• Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

SWEET AND SPICY TEMPEH

Steps:

• Prepare your sauce by adding soy sauce, maple syrup, rice vinegar, adobo sauce and garlic in a bowl and whisking it together with a fork until well combined.
• Slice your tempeh into desired pieces. I recommend making your slices thin by cutting your tempeh down the middle. Then cut each rectangle in half lengthwise and then cut into even inch squares.
• Add tempeh to a large skillet with enough water to cover your tempeh, salt it (about 1/4 teaspoon salt to the water), and then bring to a simmer for 8 minutes. Drain the water and then place tempeh into a bowl with cornstarch, garlic powder and thyme and toss to coat.
• Dry your pan, then return to a medium heat with a little oil and sauté your onions and peppers with a pinch of salt until softened.
• Push your peppers and onions to the side of the pan, add a little more oil to the empty side and add your tempeh and cook on both sides until golden, about 2-3 minutes per side.
• Once the tempeh is golden on both sides, pour in your sauce and mix everything back together and allow the sauce to simmer and thicken around the tempeh for about 2-3 minutes, making sure the sauce coats the tempeh well.

SWEET & SPICY BEANS

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.