Tempeh Bites with Curried Peanut Sauce

Recipe by The Soyfoods Council

Karry Hosford

Ingredients

Tempeh:: 1/4cup rice vinegar; 1/4cup soy sauce; 1/4cup sherry; 2teaspoons minced peeled fresh ginger; 2teaspoons vegetable oil; 3-- garlic cloves, crushed; 1pound tempeh, cut into 30 cubes
Sauce:: 2teaspoons vegetable oil; 1cup chopped onion; 2teaspoons minced peeled fresh ginger; 1/4teaspoon kosher salt; 2-- garlic cloves, chopped; 2teaspoons curry powder; 1/2teaspoon ground turmeric; 1cup water; 1/4cup chopped dry roasted peanuts; 1tablespoon fresh lemon juice

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.