Debra's Healthy Living. Healthy Recipes, Healthy Food

Tempeh & Corn

1 pkg. Lightlife 3 grain Tempeh or other brand.

3/4 c. olive oil for frying

2 T. ume vinegar

2-3 ears of corn cut off the cob

1 med. onion diced

1 sm. roasted red pepper diced

1 sm. bunch of cilantro coarsely chopped

Cube tempeh.
Heat oil in tiny saucepan until 1 cube of tempeh sizzles when added.
Brown tempeh cubes in 2 or 3 batches until golden. Remove from oil with slotted spoon into bowl.
Sprinkle ume vinegar on fried tempeh so it can soak in.
Add more olive oil to a skillet and sauté onion until golden.
Add red pepper and corn kernels stirring until cooked.
Add tempeh and cilantro.
Taste and flavor with a bit more ume or salt to taste.

1 pkg. extra firm tofu

2 T. olive or light sesame oil

1 large carrot cut into matchsticks

1 cup snow peas stringed and cut on a diagonal

2 scallions slivered

organic tamari, (San J is good)

Wrap tofu in a tea towel or paper towels to dry
Cube tofu and place in mildly hot skillet with oil.
Brown tofu and add carrots stirring briefly until wilted
Turn tofu and carrots out into bowl
Add snow peas to hot skillet and char on one side
Turn snow peas into bowl and add scallions and splash in a little tamari in to taste.
Garnish with toasted sesame seeds if you like.

*Serve with white rice or rice noodles.

1 pkg. 3 grain Light Life tempeh

1/4 cup plus olive oil for browning tempeh

1 large rounded cup arrowroot (Bob's is great)

1 t. of salt mixed with arrowroot

2 eggs as a wash for tempeh (you can use nut milk too)

1 T. fish sauce (optional)

2 T. tamari (organic San J)

1 3/4 c. water

1/2 c. parsley coursely chopped

Juice from 1/2 a lemon

Cut tempeh vertically in quarters. Cut each piece horizontally to make thin slices.
Heat oil and dip each piece of tempeh in egg wash or nut milk. Liberally cover with arrowroot adding each piece to the medium high heat skillet.The tempeh should sizzle.
Brown tempeh on both sides slowly.
Pour water with fish sauce, (opt.) and tamari added to the skillet with the tempeh.
Add lemon juice and parsley.
Simmer turning the tempeh once so all arrowroot is thickening the sauce lightly.
Turn out into serving dish.