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Spring Sautee

Categories: Large Intestine Qi Stagnation, Liver Fire Rising, Liver Qi Stagnation, Liver Yang Rising

Spring Sautee:
Serves 4

Ingredients:
8 oz block of tempeh cut into cubes
3 cups julienne vegetables
Carrots
Onion
Daikon
Celery
Kale
Mustard greens
Turnip greens
Dandelion
2 TBS Soy sauce
4 TBS mirin
4 TBS rice vinegar
3 tsps sesame oil
3 tsps gomashio

Method:
Steam tempeh for 20 minutes. Put a little water in wok and heat to medium heat. Cook onion first, cover until soft (5-8 min). Add vegetables except greens, stir-fry quickly for 5 min- they should be crunchy. Add the tempeh and greens cook for 2 min. Add the soy sauce, mirin, rice vinegar and sesame oil. Toss until all water is evaporated. Serve at once and sprinkle with gomashio.

Tempeh — cools, sweet, clears heat, detoxifies, eases urination, lubricates the lung and intestines,
Carrots – clear heat, detoxifies, strengthens all organs, benefits eyes
Onion – Warm, pungent, promotes sweating, resolves phlegm, diuretic
Daikon — cool, pungent, sweet, removes food stagnation, moisten lung, resolves mucus, quench thirst
Celery — cool, sweet, bitter, Tonifies the Kidney, stops bleeding, strengthens the spleen and stomach, clears heat, lowers blood pressure, promotes diuresis, benefits blood
Kale — warm, bitter, strengthens stomach, stops pain, promotes regrowth of tissue
Mustard greens — warm, pungent, relieves common cold, promotes urination, dissolves mucus, strengthens and lubricates the intestines, ventilates the lungs and increase appetite
Turnip greens —warm, sweet, bitter, regulates qi, dries dampness, promotes digestion and transforms phlegm
Dandelion — cool, bitter, sweet, clears heat, detoxifies, anti tumor, benefits liver function, promotes bile flow, diuretic
Soy sauce — promotes digestion, harmonizes the middle jiao, clears heat
Rice vinegar — warm, sour, detoxifies, invigorates blood circulation, inhibits bacterial growth, astringes and closes pores
Sesame oil — cools, sweet, detoxifies, lubricates dryness, promotes bowel movement and produces muscle
Gomashio — seasoning made of sesame seeds, seaweed and sea salt — detoxifies, softens hardness, promotes water passage
Mirin — rice wine

Orange Pan-glazed Tempeh

Categories: Asian, Gluten-free, Qi Vacuity, Spleen Qi Vacuity, Vegan, Vegetables, Vegetarian, Yin Vacuity

DSCF6279 - Copy

Orange Pan-glazed Tempeh Recipe

HS note: This recipe is equally good made with tofu. I made a couple minor tweaks to the recipe based on American ingredients/measurements. You can make a meal out of this by pairing it with some lightly sauteed seasonal vegetables, or in this case I simple served if over some left-over cooked wheat berries that I heated with a bit of chopped kale.

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.

Serves 4. (or two if you love it as much as we did -h)

From http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html

Analysis – Nourishes and warms the SP/ST, moves/aids digestion.