|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Curried Peanut Tempeh|
Very flavorful!Curried tempeh is good alone or served over rice.
How to make it:
- 1-1/2 Tablespoons peanut butter
- 2 Tablespoons fresh squeezed lemon juice
- 1-1/2 Tablespoons brown rice syrup, or pure maple syrup [A, AB non's use a BTD compliant substitute]
- 1 Tablespoon light-colored miso
- 1/2 cup hot water
- 1 teaspoon wheat free tamari
- 1 large carrot
- 2 ribs celery
- 1 broccoli stem (optional - but good way to use it up) 2 tablespoons desired acceptable oil/fat to stir fry
- 2 cloves garlic
- 1 medium red onion, minced
- 1 package tempeh chopped
- 1 tablespoon curry powder (mild for secretors)
- 1 Tablespoon dried oregano
- 1 teaspoon chili powder (omit for secretors)
- 4 fresh lemon wedges
- 1 cup uncooked rice
- Cook rice per package instructions.
- Steam the tempeh for 20 minutes.
- Remove from heat and once cooled.
- Cut the tempeh into cubes.
- Whisk together peanut butter, lemon juice, syrup, miso, hot water and tamari in a bowl and set aside.
- Cut the carrot, celery and broccoli into 1-inch matchsticks and set aside.
- Heat the oil over medium heat in a wok or heavy skillet
- add the garlic, onion, carrot, celery, broccoli, tempeh, curry powder, oregano and chili powder.
- Stir-fry for 2 minutes.
- Pour in the peanut sauce and increase the heat a little to bring it to a simmer.
- Cover and continue to cook, stirring frequently, for about 7 minutes until the vegetables are tender but still crisp.
- Serve immediately with lemon wedges (over rice, if desired).