Tempeh with Curried Cashew Sauce

Health- and natural-food stores carry many varieties of tempeh (TEHM-pay), otherwise known as "mildly fermented soybean cakes." Soy tempeh's chewy texture soaks up the flavor of the rich cashew sauce. Serve over long-grain brown rice, if you wish. Once opened, tempeh can be frozen in an airtight container up to one year from the sell-by date. Use hot Madras curry powder, if you have it, to balance the nutty sauce.

Yield: 2 servings (serving size: about 1 cup tempeh mixture and 2 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 414
  • Calories from fat: 28%
  • Fat: 12.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1g
  • Protein: 30.7g
  • Carbohydrate: 48.2g
  • Fiber: 9.6g
  • Cholesterol: 2mg
  • Iron: 5.3mg
  • Sodium: 778mg
  • Calcium: 248mg

Ingredients

  • Tempeh:
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons honey
  • 1 1/2 teaspoons finely chopped peeled fresh ginger
  • 1 garlic clove, minced
  • 1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
  • Sauce:
  • 1 teaspoon olive oil
  • 2 tablespoons coarsely chopped unsalted cashews
  • 1/2 cup chopped onion
  • 1/4 teaspoon curry powder
  • 1 garlic clove, minced
  • 1/4 cup 2% reduced-fat milk
  • 2 tablespoons hot water
  • 1/8 teaspoon salt
  • Remaining ingredient:
  • 1 (6-inch) whole wheat pita, cut into 4 wedges

Preparation

  1. To prepare tempeh, heat a medium saucepan over medium-high heat. Add first 5 ingredients to pan, stirring with a whisk. Add tempeh; bring to a boil. Cook 3 minutes or until liquid is almost evaporated, stirring frequently. Place tempeh mixture in a medium bowl; cover and keep warm.
  2. To prepare sauce, heat oil in a small saucepan over medium-high heat. Add cashews to pan; cook 2 minutes or until lightly browned. Add onion to pan; sauté 3 minutes or until tender. Add curry powder and 1 garlic clove to pan; cook 1 minute, stirring constantly. Remove from heat. Stir in milk.
  3. Place cashew mixture, 2 tablespoons hot water, and salt in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Add cashew sauce to tempeh in bowl; toss gently to coat. Serve with pita wedges.
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