Szechwan Tempeh with Swiss Chard

This recipe is suitable for a: vegetarian/vegan diet.

Category: Main Dishes - Other




Ingredients:
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1/4 cup cold-pressed, high oleic safflower oil
8-ounce package tempeh, cut into 1/4-inch strips
2 Tablespoons white miso
1/4 cup water
2 Tablespoons tamari or shoyu
2 Tablespoons mirin
2 Tablespoons balsamic vinegar
2 Tablespoons brown rice syrup
2 teaspoons toasted sesame oil or hot pepper oil
1 bunch Swiss chard (about 1 pound)




Instructions:
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Heat 2 Tablespoons of the safflower oil in a 10-inch skillet. Place half of the tempeh strips in the skillet and let them quick-fry, turning them so that both sides brown. Remove fried tempeh onto a paper towel and repeat the process with the other half of the tempeh strips. In a small bowl, mix miso and water together with a whisk until the miso is dissolved. Add the tamari, mirin, vinegar, syrup, and sesame oil to the miso mixture and whisk again. Lower heat on skillet. Place fried tempeh back in the skillet and pour sauce over the top. Wash chard leaves carefully. An easy way is to fill your sink with cold water and submerge the greens. If the water has sediment, drain the sink and repeat. Cut away thick stems or ends. Shake off excess water from leaves and stack. Make vertical cuts across the leaves, chopping them into strips. Place chard strips on top of gently simmering tempeh. Cover skillet with a lid. Heat until chard is bright green and slightly wilted and Szechwan sauce begins to thicken. Remove from heat and serve immediately.




Additional Comments:
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From The Vegetarian Resource Group - http://www.vrg.org



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