|Sweet & Spicy Tempeh with Rice, Salad and Sambal Oelek (a chili paste condiment).|
|Leftover tempeh with stir-fried veggies, sprout salad and white corn tortillas.|
Preheat the oven to 375 degrees F. Place the tempeh slices on a lightly oiled baking sheet in a single layer. roast for 15 minutes, flip the pieces and roast another 10 minutes. The tempeh should be nicely browned and dry in texture. Set aside.
Heat 3 T. vegetable oil in skillet; non-stick would be best. Over medium heat fry 1 red onion (thinly sliced), 2 cloves of garlic (minced), 1 small red bell pepper (cut in to very thin slices) and 2-4 hot green or red chilies of choice. Cook for 3 or 4 minutes, stirring often, before adding 2 t. grated ginger, 4 kaffir lime leaves (straight from the freezer is fine), 3 T. brown sugar, 2 lemongrass stalks (peeled, bottom 1/3 minced finely) and 1 1/2 T. soy sauce. Stir like crazy to avoid sugar burning and now add 1/3 cup water. Add the reserved, baked tempeh and reduce the heat to a simmer. Cook, covered, for a couple of minutes then cook another 5 minutes, uncovered.
If the pan becomes too dry add small bits of water at a time. Adjust seasoning as desired and serve hot or very warm.