tempeh vegetable stir fry in curry peanut sauce

tempeh vegetable stir fry with peanut curry sauce
This is a really flavorful sauce that could be the foundation for a zillion variations. Try tofu or a chicken substitute instead of tempeh. Add some shitake mushrooms. Use brown or white rice instead of soba noodles. Omit the curry powder and just enjoy the peanut sauce.

1/2 cup creamy peanut butter
4 Tbs. agave nectar
4 Tbs. white miso
2 Tbs. sesame oil
2 Tbs. lemon juice
1 tsp. chili powder
2 tsp. curry powder
1/2 cup water

stir fry:
2 Tbs. canola oil
2 cloves garlic, minced or pressed
1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 oz. tempeh, cubed
1 medium zucchini, chopped
1 16-oz. bag frozen Asian-style stir-fry veggies
Salt and pepper to taste

Package soba noodles (or brown or white rice)

1. In a medium-size pot over medium heat, whisk together the sauce ingredients. Heat to boiling, stirring constantly, making sure all peanut butter and miso lumps are dissolved. Remove from heat and set aside.

2. Fill a pot with water and bring to boil for soba noodles. Cook according to package directions.

3. Heat the oil over medium heat in a wok or heavy skillet. Add the garlic, onion, bell peppers, and tempeh. Stir fry for about 5 minutes. Add the zucchini and frozen veggies and continue to stir fry until the vegetables are just tender. Stir in the peanut sauce; heat tempeh and veggies until simmering. Remove from heat and serve over soba noodles.

almond tofu

Cindy Gliebe of VeggieSensations provided us with this recipe. Serve over rice for an Asian sensation!

2 cups water
2 Tbs. cornstarch
1/2 cup soy sauce
1 Tbs. peanut butter
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. fresh, peeled, grated ginger root
1 Tbs. sesame oil
1 lb. extra firm tofu, cut into cubes
6 cups mixed vegetables of your choice: broccoli, carrots, onions, celery, water chestnuts, bamboo shoots, mushrooms, green peppers
1/2 cup sliced almonds

1. Using a wire whisk, mix first seven ingredients together. Set aside.

2. In saucepan over medium heat, heat sesame oil. Sautè tofu cubes until firm and brown. Set tofu aside to drain on paper towels.

3. In the same pan, sautè vegetables. When the vegetables are tender, add sliced almonds and sauce. Heat through and serve over rice.

monika’s sesame noodles

Take these tasty sesame noodles to your next office potluck or picnic and treat your friends to a taste of the Far East. They’re delicious and easy to make.

16 oz. udon noodles (use linguine if you can’t find udon)
1/4 cup sesame oil
1/4 cup soy sauce
1 1/2 tsp. sugar
1/4 tsp. freshly ground black pepper
1 clove garlic, pressed or minced
2 Tbs. sesame seeds

1. Cook the pasta according to the package directions. Drain.

2. Combine the remaining ingredients in a bowl. Pour over the cooked pasta; toss to combine. Refrigerate until ready to serve.