2 servings (serving size: about 1 cup tempeh mixture and 2 pita wedges)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

calendra1493's Review

December 08, 2012
This is a great recipe to get acquainted with tempeh. I have never cooked with tempeh before and didn't know what it would taste like. Also this recipe didn't call for a lot of exotic hard to find ingredients which made it so much easier to pull together. I do agree with the other reviews though that this dish needs to be served with some stir fried veggies.

Innerpeace14's Review

August 05, 2014

nwilker's Review

December 27, 2010
Like others, i think some mushrooms would have added to the meal. Definitely serve with a side. Hubby felt the sauce was to heavy to serve with rice - his usual sauce helper. Liked how the tempeh sucked in the flavors it was cooked in. I feel the calorie count was a little high for me, perhaps do a peanut sauce instead.

Linz2001um's Review

February 22, 2011
The sauce on this was a little underwhelming but I did sprinkle in cilantro when I served it (I love cilantro!) and I think that helped. I served w/brown rice, broccoli and cauliflower.

mandofan's Review

April 28, 2014
Really good and pretty easy. Remember, this is for 2 servings, so double everything. I served it over rice rather than with pita wedges. Also, make sure to use Madras Hot Curry Powder.