{"id":30243,"date":"2009-04-08T05:15:13","date_gmt":"2009-04-08T09:15:13","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=577"},"modified":"2020-04-14T15:42:18","modified_gmt":"2020-04-14T19:42:18","slug":"vegetarian-recipe-szechuan-tempeh-with-sweet-spicy-peanut-sauce","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/vegetarian-recipe-szechuan-tempeh-with-sweet-spicy-peanut-sauce\/","title":{"rendered":"Szechuan Tempeh with Sweet-Spicy Peanut Sauce"},"content":{"rendered":"

After reading my lament on the sponginess of tofu<\/a>, my sister, who bakes in a vegetarian restaurant and knows much more about vegetarian food than I do, suggested that I try tempeh.\u00a0 As she put it, “People who don’t like tofu like tempeh.”\u00a0 This made me a prime candidate (though to be fair, I have had a few decent tofu meals of late).\u00a0 Tempeh<\/a> is similar to tofu in that it’s made from soybeans, but it often contains rice or other grains.\u00a0 The result is a much firmer, tastier product than the flavorless marshmallow-cube that is tofu.\u00a0 Not only that, but tempeh has more “protein, fiber, and vitamins” than tofu (according to Wikipedia), making it even better for the many vegetarian endurance athletes who are presumably reading this blog!<\/p>\n

So Erin and I decided to give tempeh a try, with very high expectations.\u00a0 And we were not disappointed.\u00a0 It seems tempeh, when cooked, takes on a flavor and texture not entirely unlike chicken!\u00a0 Granted, it’s not a Chick-Fil-A 12-pack of nuggets, but it’s the closest vegetarian food has come for me.\u00a0 This got the hamster wheel spinning in the old noggin-head, and I started excitedly daydreaming about ways to imitate buffalo-style chicken, my favorite food in the whole world, with tempeh.\u00a0 I may have even drooled a bit.<\/p>\n

But lest I get ahead of myself, I’ll just let the buffalo tempeh idea simmer for now.\u00a0 Today’s meal is called Szechuan Tempeh with Sweet-Spicy Peanut Sauce, my hot-served adaptation of a cold-served Chinese dish I found in a vegetarian cookbook.\u00a0 You’ll notice that in my recipe I’m suggesting you serve it over brown rice; we used rice noodles and I wasn’t a fan.<\/p>\n

Tempeh with Peanut Sauce Recipe<\/h3>\n

Ingredients (for the tempeh):<\/p>\n