Okay.  I'll share my secret fambly recipe for Spicy Peanut Thai Tempeh. My Irish fambly.  After centuries of secrecy, I'll finally divulge the sacred ingredients.

Which is to say of course, that I didn't just make this up on the spot.

Spicy Peanut Thai Tempeh

  • 1 large onion (or 2 small), petaled
  • 1/2 red pepper, petaled
  • 1/2 cup edamame
  • 1 big ol' stalk of broccoli
  • 1 package tempeh, cut into strips
  • 1/2 - 3/4 cup natural chunky peanut butter
  • 1/4 cup soy sauce (or gluten-free tamari)
  • 1 tbsp red thai paste (I'm a poser and used store bought)
  • 1 tbsp terriyaki
  • sesame oil
  • salt (distilled from the tears of unicorns, if handy)

In a large skillet or wok (with your perm in a headband...do people have woks still?) sautee the tempeh and about 1/4 of the onion over medium heat in equal parts soy sauce and sesame oil until each side of the tempeh begins to brown. Add in the remaining ingredients, minus the broccoli. Once everything is well coated in the delicious peanut butter goodness (give it a good ten minutes), toss in the broccoli and cover.  Cook for about 3 minutes then remove from heat--unless you like soggy veggies, in which case you should leave everything cooking until it's sufficiently flaccid.

Oh, did I mention that you'll want to have started cooking some brown rice long before you started any of this? It takes forever.