This recipe is from member Elizabeth Harbron’s profile which was featured in our June/July 2001 newsletter. She adapted it from a recipe in Vegetarian Times.
Ingredients: [‘tempeh’, ‘ginger’, ‘garlic cloves’, ‘toasted sesame oil’, ‘tamari’, ‘water’, ‘red pepper flakes’, ‘onions’, ‘carrots’, ‘celery’, ‘red bell pepper’, ‘green bell pepper’, ‘corn’, ‘apple cider vinegar’, ‘maple syrup’, ‘cayenne pepper’, ‘arrowroot’, ‘water’]
Quantity of Ingredients: [“”,”8 ounces soy tempeh”,”1/2 tablespoon ginger (fresh, minced)”,”2 garlic cloves, minced “,”1 tablespoon toasted sesame oil, divided “,”1/2 cup tamari, divided “,”1/4 cup water”,””,”1/2 teaspoon red pepper flakes”,”2 small onions, diced “,”2 carrots, sliced thinly on diagonal “,”1 celery, sliced on diagonal “,”1/2 red bell pepper, sliced into 1/2-inch pieces “,”1/2 green bell pepper, sliced into 1/2-inch pieces “,”2 ears corn, kernels removed (about 1 c., can substitute frozen corn)”,”1/2 cup apple cider vinegar”,”1/2 cup maple syrup”,”1/8 teaspoon cayenne pepper (to taste)”,”2 tablespoons arrowroot”,”2 1/2 tablespoons water”]
Number of Servings: 6
Steps: [‘Preheat broiler.’, ‘Halve tempeh crosswise, then lengthwise.’, ‘Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.’, ‘Coat tempeh in mixture.’, ‘Broil close to heat, turning until each side is golden, about 3 minutes.’, ‘Cool.’, ‘Cut into 1/2-inch squares.’, ‘Heat remaining oil over low heat.’, ‘Saute red pepper flakes and onions until onions are soft, about 5 minutes.’, ‘Add carrots and saute 1 minute more.’, ‘Add celery and saute 1 minute more.’, ‘Add bell peppers, saute 1 minute more.’, ‘Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.’, ‘In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.’, ‘Add reserved tempeh and sauce to vegetables.’, ‘Simmer 2-3 minutes.’, ‘Mix arrowroot with 2 1/2 T. water.’, ‘Add arrowroot mixture and simmer to thicken, 1-2 minutes.’, ‘Serve over rice, if desired.’]