Ingredients
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1 lb tempeh, cut into 1/2-inch-wide strips
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2 tablespoons olive oil
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1 small yellow onion, minced
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1 1/2 teaspoons peeled and minced fresh ginger
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1 (14 ounce) can crushed tomatoes
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1/4 cup unsulphured molasses
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1 tablespoon Dijon mustard
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3 tablespoons tamari or 3 tablespoons other soy sauce
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1 tablespoon rice vinegar
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1/8 teaspoon cayenne
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1 garlic clove, minced
Instructions
- Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
- Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
- Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
- Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
- Return the tempeh to the sauce and cook for 10 minutes longer, then serve.