Spicy Thai Tempeh with Cashews
1 8 ounce package tempeh
1 tablespoon extra virgin olive oil
1 red onion diced
1 roasted red bell pepper, diced
1 cup toasted cashews, chopped
1 tablespoon roasted Thai red chili paste
2 tablespoons maple syrup
2 teaspoons tamari
1/3 cup water
4 scallions finely chopped
Cut tempeh into large chunks and steam 8 minutes. Remove from heat and set aside until cool enough to handle.
In a large cast-iron or sauté pan over medium heat, sauté onion in the olive oil 10 minutes or until caramelized. Crumble chunks of tempeh directly into skillet. Add roasted red pepper and cashews and sauté 5 minutes.
In a small bowl, whisk together chili paste, syrup, tamari and water. Pour over tempeh, and sauté another minute to combine flavors.
Remove from heat, top with chopped scallions and serve.
Note: For those who don’t know what Tempeh is, it’s made from pressed and fermented soy beans. Comes in many varieties with ingredients like grains and vegetables.
Tamari, is a soy sauce made from soy beans, water and sea salt.