This is a great colorful and delicious dish that strikes terror in the hearts of tofu everywhere. The tempeh has a wonderful texture and a flavor that has overtones of rich grains and hints of nuttiness. The broccoli and carrots are still crisp and the onions delightfully browned and caramelized. I use frozen broccoli florets simply because it allows me to save prep time. Fresh is always better, and nuking them yields a perfect texture. The sauce has a nice warm snappiness with one chipotle pepper and can be fired up with more peppers until your heart’s content. The dish has very little added oil as compared to standard restaurant style peanut sauces. As a result it tolerates gentle reheating of leftovers (like there would be any) without breaking down into an oily mess.

Terror Sauce

1/2 cup cool water
1 tablespoon cornstarch
2 tablespoons extra virgin olive oil
1 or more chipotle peppers packed in adobo sauce, minced
2 packed tablespoons light brown sugar
3/4 cup chunky peanut butter
1/4 cup light soy sauce
1/4 teaspoon white pepper

Tempeh

2 tablespoons extra virgin olive oil
8 ounces Tempeh, cut into 1/2-inch cubes
1/2 cup julienned carrots
1 medium onion, julienned
1 (14-ounce) frozen broccoli florets (can be fresh)
3 cups prepared Jasmine rice

To Prepare the Sauce:

In a small mixing bowl combine the water and corn starch, stir until dissolved and set aside.

Pour the olive oil into a medium sauté pan and place over a medium heat. Add the chipotle pepper/s and the brown sugar; stir until the sugar is dissolved. Simmer for about 2 minutes stirring often until the sugar begins to caramelize and darken in color. Add the peanut butter and stir until dissolved. Add the soy sauce while stirring, add the white pepper and continue slowly stirring until thoroughly blended. Take the cornstarch and water mixture, stir again as the cornstarch will have settled some, slowly pour it into the peanut butter mixture while stirring. Continue to simmer and stir until the sauce thickens and begins to bubble. Remove from heat.

To Prepare the Tempeh:

Pour the olive oil into a large sauté pan and place over a medium heat. Add the Tempeh, carrots and onions and stir well. The Tempeh mixture will be stir-fried while the sauce is prepared, when done the onions will be tender and lightly browned. The tempeh mixture and the sauce should be done at the same time. While the tempeh is cooking, place the broccoli in a microwave safe dish and microwave until warm yet still firm.

To Assemble the dish:

Make a bed of rice on a large serving platter, layer the broccoli on top of the rice then cover with the Tempeh mixture. Serve immediately with the sauce on the side.

Makes 4 to 6 servings
Recipe and Photograph copyright Bill Hufnagle 2010.

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