Saturday, July 13th, 2013...9:51 pm

Tempeh with Curried Cashew Sauce

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tempeh cashew curry small 2

I have been looking to try something new with tempeh lately. I started to look for inspiration and came across this recipe. This original recipe serves two people, so I made the portions bigger and replaced the dairy products. I served it on a spoonful of short grain brown rice with steamed carrots and sweet potatoes on the side. The garnish of chopped cilantro on top was the perfect finishing touch. It turned out delicious!

Tempeh with Curried Cashew Sauce

4 tbsp. rice vinegar

4 tbsp. low sodium soy sauce

3 tbsp. honey

1 tbsp. grated fresh ginger

2 garlic cloves, minced

2  8 oz. pkg. tempeh cut into 1/2 inch cubes  (I used Litelife  Three Grain)

Sauce

2 tsp. olive oil

1/3 c. raw cashews (I used cashew pieces)

1 onion, chopped

2 cloves garlic, chopped

3/4 tsp. curry powder

3/4 c. almond milk (other nut milks would work fine here)

1/3 c. warm water

1/4 tsp. salt

handful chopped cilantro

Begin by mixing the first five ingredients together in a medium bowl. This is the marinade for the tempeh. Add the tempeh and let it stand for at least five minutes. Heat up a cast iron skillet to medium high heat and pour in the tempeh, marinade and all. When it comes to a boil, turn down the heat to medium and stir and cook until the juice is gone. This does not take long, maybe 10 minutes. Then turn off the heat and set aside while you make the cashew sauce. Begin this by heating up the olive oil in a cast iron pan to medium high heat and adding the cashews. Toast them until they are lightly brown. This happens fast, so don’t let them burn! Add the onion and cook until it is very soft, about 10 minutes. Add the curry powder and garlic and stir while cooking for 1 more minute. Turn off the heat and stir in the milk. Pour this mixture into a food processor and add the water and salt and puree until it is smooth. Now get a bowl of rice and add the tempeh, sauce and top with the cilantro. It was delicious with steamed sweet potatoes and carrots.



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