Bronzed Tempeh with Broccoli and Spicy Peanut Sauce

Bronzed Tempeh With Broccoli and Spicy Peanut Sauce: The Vegetarian Meat & Potatoes cookbook: Robin Robertson

1 pound tempeh, cut into 4 pieces

2 garlic cloves, minced

3 scallions, chopped

1 tablespoon peeled and minced fresh ginger

2 tablespoons tamari or other soy sauce

1 tablespoon dry sherry
1 teaspoon sugar

1 teaspoon peanut oil

3 tablespoons creamy natural peanut butter

1 teaspoon Asian chile paste

1/4 cup water

2 cups broccoli florets, lightly steamed until crisp-tender

1/4 cup unsalted roasted peanuts

Hot cooked rice

1. Place the tempeh in a medium-size saucepan with water to cover, bring to a simmer, and cook for 10 min. Drain the tempeh and place in a shallow bowl.

2. In a small bowl, combine the garlic, scallions, ginger, tamari, sherry, and sugar. Pour over the tempeh and marinate for 1 hour in the refrigerator.

3. Heat the oil in a large skillet or wok over medium high heat. Remove the tempeh from the marinade, reserving the marinade. Add the tempeh to the hot skillet and cook until lightly browned on both sides, about 2 minutes total. Remove with a slotted spoon and set aside.

4. Add the reserved marinade to the skillet and boil to reduce by one third. Stir int he peanut butter, chile paste, and water, blending well. Return the tempeh to the skillet, turning to coat it with the sauce. Stir in the broccoli and peanuts, tossing lightly to combine and heat through. Serve at once, over hot cooked rice.