Szechwan Tempeh

amorrison221/4 cup coconut oil

1  8oz package tempeh cut into 1/4 in strips

2 tablespoons tamari or shoyu

2 tablespoons mirin

2 tablespoons balsamic vinegar

2 tablespoons brown rice syrup

2 teaspoons toasted sesame oil or hot pepper oil

1 scallion, thinly sliced for garnish

Heat 2 tablespoons coconut oil in 10 ich skillet. Fry half of tempeh quickly and flip and then place on paper towels and repeat with the other half of the tempeh. Allow skillet to cool.

Whisk miso and water in a small bowl until miso is dissolved.  Then add tamari, mirin, vinegar, rice syrup, and sesame oil and whisk again. Place cooked tempeh in skillet on medium low heat. Pour sauce in as well. The sauce will thicken. Garnish with scallion and serve right away.

This recipe was taken from a cook book titled “Feeding the Whole Family” by Cynthia Lair on page 164.

I have made this several times and it is best served right away and not so great as leftovers. I also have made it without some of the ingredients because I didn’t have them on hand it is was still really good.  (mirin and scallions)



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