Tempeh with peanut sauce

Tempeh with peanut sauce

from La Cuisine de Jean-Philippe

Ingredients

  • 400g diced tempeh (2 packs of Caribbean flavoured tempeh cubes)
  • 2 tbsp. (30ml) vegetable oil
  • 2 French shallots or 1 small onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 tbsp. (30ml) soy sauce
  • 2 tbsp. (30ml) ketchup
  • 1/4 cup (60ml) peanut butter
  • 1 tbsp. (15ml) maple syrup
  • 1 cup (250ml) vegetable broth
  • 1/2 tsp. to 1 tsp. Sriracha sauce
  • Heat the vegetable oil in a saucepan.
  • Add the shallots and chopped garlic. Sauté for 2 minutes.
  • Add soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and Sriracha sauce. Mix well.
  • Add tempeh, bring to a boil and reduce about 5 minutes, until the sauce has a smooth consistency.
  • Serve on rice and garnish with chopped green onions.

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