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Roasted Tempeh with Cashews and Summer Squash Medley

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Here is another delicious way to prepare tempeh!

 

Roasted Tempeh with Cashews and Summer Squash Medley
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Roasting is a great way to prepare tempeh! The cashews add crunch, and I was able to use up all my summer squash in a beautiful wok-fried vegetable medley, just as the summer season is coming to an end.
Ingredients
  • 1 cake organic 3 grain Tempeh (plain can be used)
  • 1 Tbs. olive oil
  • 2 Tbs. Tamari
  • 1 onion, cut in half, then sliced into crescent moons
  • 2 small fennel bulbs, sliced
  • 2 carrots, cut into julienne strips
  • 1 inch piece ginger, grated
  • 4 cloves garlic
  • 1 long Japanese eggplant, cubed
  • 1 head broccoli
  • 1 cup string beans
  • ½ red pepper
  • ½ yellow or orange pepper
  • 1 summer squash
  • 3 baby bok choy, chopped
  • Olive oil or safflower oil, as needed
  • 2 Tbs. Aji Marin
  • 3 Tbs. Tamari (or to taste)
  • 1 cup snow peas
  • 1 Tbs. Dark sesame oil
  • 1 t. hot sesame oil
  • 1 cup cashews
  • ¼ cup chopped parsley
Instructions
  1. Cut tempeh into quarters. Cut down the middle of each quarter horizontally, then cut into cubes.
  2. Place tempeh on cookie sheet, covered with parchment paper, and toss gently with ¼ cup olive oil, careful not to break the pieces.
  3. Roast the tempeh at 400 degrees for 15 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.
  4. Cover bottom of wok with oil. When oil is hot, add the onion, fennel and carrot. Add the garlic and ginger. Continue cooking at medium high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed.
  5. Next, add the eggplant and cook for 5 more minutes. Add the broccoli and string beans, stir for a few minutes, then add the red pepper, summer squash, and bok choy. Again add more oil or water if necessary.
  6. Cook for a few minutes more, than add the Mirin and Tamari. Add the snow peas, sesame oil and hot sesame oil. Add more Tamari and dark sesame oil for taste. Add cashews and chopped parsley.
  7. Combine roasted tempeh with vegetable medley. Serve.

Step-by-Step Photo Instructions

Cut tempeh into quarters. Cut down the middle of each quarter horizontally, to yield eight slices.


Cut tempeh into cubes, and place on cookie sheet covered with parchment paper. Toss gently with ¼ cup olive oil, taking care not to break the pieces. Roast tempeh at 400 degrees for 15 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.


Cover bottom of wok with oil. When oil is hot, add the onion, fennel and carrot. Add the garlic and ginger. Continue cooking at medium high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed.Next, add the eggplant and cook for 5 more minutes. Add the broccoli and string beans, stir for a few minutes, then add the red pepper, summer squash, and bok choy. Again add more oil or water if necessary.

Cook for a few minutes more, than add the Mirin and Tamari. Add the snow peas, sesame oil and hot sesame oil. Add more Tamari and dark sesame oil for taste. Add cashews and chopped parsley. Combine roasted tempeh with vegetable medley, and serve!

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More

One Response to Roasted Tempeh with Cashews and Summer Squash Medley

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