Tempeh With Napa Cabbage And Shoyu Butter

8 ouces tempeh
3 tablespoons unsalted butter
2 tablespoons shoyu
Scant 1 tablespoon brown sugar
1 tablespoon water
1 small napa cabbage, cored and sliced into 1/4-inch ribbons
5 green onions, thinly sliced
1 tablespoon sesame seeds

Slice the tempeh into 12 thin triangles and steam it, covered, over simmering water, for 10 minutes.

Once the tempeh is steamed, combine the butter, shoyu, sugar and water in a large skillet over medium-high heat.  When hot, stir in the cabbage, toss well, and saute for about 40 seconds, just long enough for the cabbage to start collapse.  Add the tempeh and toss gently until coated, another 30 seconds or so; remove from the heat.  Immediately transfer to a serving platter or bowl, sprinkle with green onions and sesame seeds, toss once or twice, and enjoy.

Serves 2

From: Swanson, Heidi. Near & Far: Recipes Inspired by Home and Travel. Ten Speed Press, Berkeley. pg. 183

Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.