Invite someone over for this delicious dish
- 1 package Tempeh, cut into 1/2
- 1 1/2 cup water
- 1/4 cup Tamari
- 3 slices fresh ginger
- 4 whole cloves garlic, peeled, halved
- 1 teaspoon dried rosemary
- 3 shallots, minced
- 2-1/2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/2 cup dry white wine
- Parsley or scallions chopped for garnish
Cooking Time: Under 30 minutes
Instructions: Bring Tamari, water, ginger, garlic and rosemary to a boil. Add Tempeh and simmer 10 minutes. Strain Tempeh from stock and let cool. Heat skillet on high flame. Add olive oil and shallots. Sauté until almost translucent. Add Tempeh and brown. Add lemon juice, wine, and 1/4 cup of Tempeh marinade (cooking broth). Cook over high flame until liquid reduces slightly. Scrape browned pieces off bottom of pan while sautéing. Serve garnished with parsley or scallions.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 2
Calories: 398
Calories from Fat: 234
Total Carbs: 16g
Dietary Fiber: 1g
Protein: 20g
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