2 tbsp toasted sesame oil
2 lg onions, chopped
2 tbsp. paprika
2 cups vegetable stock or water
2 tbsp. dark miso
1 pound tempeh, cut into 32 triangles
1 tsp. soy sauce
1 tbsp. apple cider vinegar
4 tbsp tahini (sesame paste)
Chopped scallions or parsley, for garnish
Heat the oil in a large skillet over medium heat, and cook the onions and paprika, stirring, until the onions are golden, about 10 minutes. Bring 1 1/2 cups stock or water and the miso to a boil. Add the tempeh, lower the heat and simmer 30 to 45 minutes.
Blend the soy sauce, vinegar, and tahini with the remaining 1/2 cup stock or water. Add this mixture to the skillet, stirring as it thickens. Do not let it boil. Garnish with scallions or parsley.
From Vegetarian Times Complete Cookbook, pp 338-9
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