Burmese Tempeh
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | Finely chopped large onion | |
| 1 | (1-inch) stick grated or chopped fresh ginger | |
| Chopped green chiles | ||
| 1/4 | ts | Turmeric; about |
| 2 | -(up to) | |
| 3 | Cloves chopped garlic | |
| 1 | pk | Tempeh; crumbled |
| Red chile flakes to taste | ||
| 1 | tb | Soy sauce; about (adjust to taste) |
| 1/2 | c | Ground peanuts or cashews (but not peanut butter!) |
| 1/2 | c | Whole or chopped peanuts or cashews (optional) |
| 1 | lg | Chopped tomato -or- |
| 2 | -(up to) | |
| 3 | Tomatoes from a can of whole peeled tomatoes; and some of their juice |
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