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Tempeh Steak w/Red & Green

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail


Recipe Introduction

TEMPEH: Definition: A high-protein fermented soybean product, often found in patty or cake form. Exchanges
Serves: 6

- 2 cups sliced red onions
- 1 cup sliced celery
- 2 teaspoons minced garlic
- 1 teaspoon minced gingerroot
- 2-3 teaspoons peanut oil
- 6 cups thinly sliced red, or green, Swiss chard or spinach
- 2 cups sliced red, or green, bell peppers
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 4 teaspoons reduced-sodium tamari soy sauce, divided
- 1/2 to 3/4 teaspoon hot chili paste
- 3 packages (8 ounces each) tempeh, cut into halves

Stir-fry onions, celery, garlic, and gingerroot in oil in wok or large skillet 1 to 2 minutes. Add Swiss chard and stir-fry 1 to 2 minutes. Add bell peppers to wok; stir-fry until vegetables are crisp-tender, 2 to 3 minutes.

Combine broth, cornstarch, 2 teaspoons soy sauce, and chili paste; stir into wok. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute.

Brush tempeh with remaining 2 teaspoons soy sauce. Cook tempeh in greased large skillet over medium heat until browned, 2 to 3 minutes on each side. Arrange tempeh on serving platter; spoon vegetable mixture over.

One serving equals: Calories: 315, Fat: 11.1 g, Cholesterol: 0 mg, Sodium: 731 mg, Protein: 28.4 g, Carbohydrate: 31.2 g ++++ Exchanges: 3 Vegetable, 1 Bread, 2 Meat, 1 Fat