Bronzed Tempeh with Broccoli and Spicy Peanut Sauce

I went to a vegan potluck today and had a really good time. It’s always good to spend times with friends, and if good vegan food is also involved, that definitely adds to the fun. The food really was good.

Someone made the following dish for the potluck. It comes from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson, published by The Harvard Common Press, Boston, Mass.- page 136.

Some people thought that this dish was too spicy hot, but I liked it. If you don’t like spicy hot foods, you can adjust the amount of chili paste accordingly.

Bronzed Tempeh with Broccoli and Spicy Peanut Sauce
makes 4 servings

1 pound tempeh, cut into 4 pieces

2 garlic cloves, minced

3 scallions, chopped

1 tablespoon peeled and minced fresh ginger

2 tablespoons tamari or other soy sauce

1 tablespoon dry sherry

1 teaspoon sugar

1 tablespoon peanut oil

3 tablespoons creamy natural peanut butter

1 teaspoon Asian chili paste

1/4 cup water

2 cups broccoli florets, lightly steamed until crisp-tender

1/4 cup unsalted roasted peanuts

hot cooked rice

Place the tempeh in a medium-size saucepan and cover with water. Bring to a simmer, and simmer for 10 minutes. Drain the tempeh and place in a shallow bowl.

In a small bowl, combine the garlic, scallions, ginger, tamari, sherry, and sugar. Pour over the tempeh and marinate for 1 hour in the refrigerator.

Heat the oil in a large skillet or wok over medium-high heat. Remove the tempeh from the marinade, reserving the marinade. Add the tempeh to the hot skillet and cook until lightly browned on both sides, about two minutes, total. Remove with a slotted spoon and set aside.

Add the reserved marinade to the skillet and boil to reduce by one third. Stir in the peanut butter, chili paste, and 1/4 cup water, blending well. Return the tempeh to the skillet, turning to coat it with the sauce. Stir in the broccoli and peanuts, tossing lightly to combine and heat through. Serve immediately over hot cooked rice.