This fantastic sauce has strong flavors, which was perfect for me to serve over tempeh, which I don’t love, but is really healthy. It “hid” all the tempeh flavor super well and tasted fantastic!! Serve with 1 cup dry of brown rice, cooked.
I based this on a recipe that my friend Patty emailed me and she got it from The 28-Day Cleansing Program by Scott Ohlgren.
- 2 Tbsp Olive Oil
- 1 clove garlic, minced
- 1/4 cup green onions, finely chopped
- 1 Tbsp ginger, minced
- 1/2 cup water
- 1/2 can coconut milk
- 1/4 cup reduced sodium tamari or soy sauce
- 3 Tbsp maple syrup
- 1/2 cup peanut butter
- 1/4 cup rice vinegar
- 1/4 tsp red pepper flakes
In a saucepan, heat the olive oil. Then add garlic, green onions and ginger for about 1 minute. Add remaining ingredients and bring to a boil. Simmer (stirring occasionally) until mixture is smooth.
- 1 8 oz package tempeh
- 1 red pepper
- 2 heads broccoli
Use this great sauce for any stir fry. I sauteed tempeh (crumbled) and 1 red pepper (sliced) in olive oil. Steam 2 heads of broccoli (chopped) until tender. Toss everything together with the sauce and serve over brown rice (about 1 cup dry, cooked, to go with this amount).