Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish.

Peter Berley
Recipe by Cooking Light September 2002

Gallery

Recipe Summary

Yield:
20 servings (serving size: 2 tempeh cubes and about 2 teaspoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Uncover mixture and increase heat to medium-high. Cook 4 minutes or until golden brown, turning frequently. Cool.

  • To prepare sauce, heat a small saucepan coated with cooking spray 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 cashews and lemon juice. Process until smooth. Place a toothpick in each tempeh cube. Serve with warm cashew sauce.

Nutrition Facts

50 calories; calories from fat 32%; fat 1.8g; saturated fat 0.4g; mono fat 0.3g; poly fat 0.7g; protein 4g; carbohydrates 4.1g; fiber 1.7g; cholesterol 0mg; iron 0.7mg; sodium 241mg; calcium 32mg.
Advertisement
Advertisement