This was a fairly interesting recipe that I chose from my 1,000 Vegetarian Recipes cookbook – I was rather iffy about this as I was cooking it, but the sauce really saved the day!
- 2 tsp vegetable oil
- 2 cloves garlic, minced
- 2 tsp curry powder
- 1 cup unsweetened coconut milk
- 1/4 cup peanut butter
- 2 tbsp firmly packed light brown or dark brown sugar
- 1 tbsp soy sauce
- Two 8-ounce packages tempeh
- Oil for deep frying
- In a 1-quart saucepan, heat 2 teaspoons of oil over medium-high heat. Add the garlic; cook 10 seconds, stirring, or until softened. Add the curry powder; cook, stirring, until absorbed. Stir in the coconut milk, peanut butter, brown sugar, and soy sauce. Cook, uncovered, stirring occasionally, until thickened, about 10 minutes.
- Cut the tempeh into 2-inch squares and deep-fry until browned. Serve with peanut sauce.
I knew that the curry powder would be too much for me, so instead I used only 1 teaspoon of curry and substituted the other 1 teaspoon for ginger! I also opted for the light brown sugar in the ingredients above. In addition to the oil for deep frying I also added about a tablespoon of soy sauce for the tempeh. Be sure to stir the sauce continuously, as it is easy for it to curdle even with the medium-high heat. I found that it was also easier to cut the tempeh lengthwise (as in, making sure the cuts are not very thick).
The fried tempeh alone wouldn’t have given this recipe any justice – it’s really the sauce that saves the day! You’ll have a lot of sauce left over too. I think it would be fantastic for a vegetable dip or even a salad dressing. The peanut butter really stands out!