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July 16, 2006

Stir-Fried Tempeh with Spinach and Thai Basil

Tempeh:
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons sake (rice wine)
2 tablespoons minced shallots
1 teaspoon dark sesame oil
1 pound soy tempeh, cut into bite-sized pieces
1 1/2 tablespoons olive oil

Spinach:
1 1/2 teaspoons olive oil
1 1/2 tablespoons sake (rice wine)
1/2 teaspoon salt
1 (10-ounce) package fresh spinach

Remaining ingredients:
2 tablespoons sugar
3 tablespoons low-sodium soy sauce
3 tablespoons water
2 teaspoons fresh lime juice
1 tablespoon olive oil
3 1/2 cups thinly, vertically sliced red onion (about 3 medium)
3 tablespoons chopped garlic
2 cups loosely packed fresh Thai basil leaves or coarsely chopped sweet basil
4 1/2 cups hot cooked basmati rice

To prepare tempeh, combine first 4 ingredients, stirring with whisk. Add tempeh, turning to coat. Let stand at room temperature 20 minutes to 4 hours, turning once. Remove tempeh from marinade; discard marinade.

Heat 1 1/2 tablespoons olive oil in a wok or large nonstick skillet over medium-high heat. Add tempeh; sauté 2 minutes. Remove tempeh from pan.

To prepare spinach, heat 1 1/2 teaspoons olive oil in pan over medium-high heat. Add 1 1/2 tablespoons sake, salt, and spinach; stir-fry 1 minute or until spinach wilts. Remove spinach from pan with a slotted spoon.

Combine sugar, 3 tablespoons soy sauce, water, and juice; set aside. Heat 1 tablespoon olive oil in pan over medium-high heat. Add onion and garlic; stir-fry 3 minutes or until onions are tender. Add tempeh, sugar mixture, and basil, stirring to combine. Cook 2 minutes or until heated, stirring frequently. Spoon tempeh mixture in the center of a serving platter; arrange spinach around tempeh. Serve with rice.

Yield: 6 servings (serving size: about 3/4 cup tempeh mixture, 1/3 cup spinach, and 3/4 cup rice)

Posted by carcharhinid at July 16, 2006 07:58 PM

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