MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Kale Tempeh Curry
Categories: Tempeh, Thai, Vegetarian
Yield: 4 Servings

MMMMM---------------------------TEMPEH--------------------------------
8 oz Pkg plain tempeh
1/4 c Teriyaki sauce
1 tb Toasted sesame oil

MMMMM--------------------------NOODLES-------------------------------
8 oz Gluten free noodles
3 qt Water; in a large pot

MMMMM--------------------------STIR FRY-------------------------------
1 tb Olive oil or
- other cooking oil
1 sl Fresh ginger;
- up to 2, thin minced
1/2 Jalapeno pepper;
- seeded & minced
2 cl Garlic; minced
1 sm Summer squash;
- cut in thin half moon
- slices
1 sm Zucchini;
- quartered lengthwise,
- then cut in 1/2" slices
1/2 Bell pepper;
- yellow or red,
- seeded, sliced thin
1 c Green beans;
- fresh or frozen, sliced
2 c Kale; finely chopped
1/2 ts Curry powder
1 ts Green curry paste
1 pn Cayenne pepper (optional)
1 tb Braggs liquid aminos or
- soy sauce
1/2 c Coconut milk
1/4 c Water

Total time: 45 minutes

Broiled Tempeh:

Cut the tempeh in half crosswise, then cut each piece in half
horizontally to make four thin 2x4" pieces.

Place the tempeh pieces in a basket steamer in a wide saucepan, and
steam for 15 minutes.

Marinate the tempeh in teriyaki sauce for 20 minutes or more.

Brush tempeh pieces with sesame oil on both sides and place on a
cookie sheet.

Broil 5 to 7 minutes each side until nicely browned.

Slice into cubes or strips.

Noodles:

Put 3 qt water on to boil in a large pot.

When it boils, add 1 tsp salt, then the noodles, stirring gently
until the noodles soften.

Reduce heat to simmer and cook noodles until just tender.

Drain noodles, add back to the pot, with 1 ts oil, stir to coat the
noodles with oil.

Cover noodles and set aside.

Stir Fry:

Heat 1 tb oil in a large saute pan or wok on medium low.

Prepare vegetables.

Add the garlic & ginger, stir fry for 2 minutes.

Add the rest of the vegetables, except frozen green beans, stir fry
until they are semi-soft.

If using frozen green beans, reserve to add at the end of cooking.

Stir in the curry powder and green curry paste.

Add the Braggs or soy sauce, and coconut milk, and 1/4 cup water.

Add the frozen green beans if using, cover, reduce heat to low and
cook for 5 minutes.

Serve stir fry vegetables over noodles, with broiled tempeh,
garnished with chopped cilantro or scallions.

Per 219 g serving: 234 cal, 14 g carbs, 18 g fat, 130 mg sodium, 2 g
fiber, 9 g protein, low Cholesterol

Recipe by Kathryn

Recipe FROM: <https://web.archive.org/web/20180917035733/
http://www.savvyvegetarian.com/vegetarian-recipes/
thai-kale-tempeh-curry.php>

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