Tempeh Thai Sauce


8 oz. tempeh, chopped into small pieces
1 T. sesame oil
2 cloves raw garlic, minced
1 c. soy milk
1/4 c. smooth peanut butter
1 T. tahini sauce
1 green onion, finely sliced
1 t. cumin, ground
1/2 t. paprika


In a medium-size saucepan, saute tempeh in sesame oil. When tempeh is browned, add garlic and thoroughly mix with tempeh. Add soy milk and heat until steaming. Add peanut butter and tahini sauce, and stir until sauce looks creamy and smooth. Add onions, cumin, and paprika. Stir until well mixed, and serve over cooked rice noodles, brown rice, or steamed vegetables. Serves 6 (1/4 cup servings).

Nutritional Information:

Per serving: calories: 146; protein: 7.8 grams; carbohydrate: 7.2 grams; fat: 10.6 grams; cholesterol: 0 milligrams

Post Author: admin