1 block tofu, drained and diced into small pieces
1 package tempeh
1-2 cups chow mein noodles (optional, but I love these things)
1/2 cup pine nuts
1 can water chestnuts, cut into small pieces
2 cloves garlic, minced
1 tsp red chili powder, or to taste
few tablespoons sesame seeds
1 cup peanut sauce (I used a pre-packaged, fat free peanut sauce)
3-6 tbsp soy sauce (depending on how salty you want it or how salty your peanut sauce is)
2 tbsp rice vinegar
whole iceberg lettuce leaves
1/4 c sugar
1/2 c water
2 tbs soy sauce
2 tbs rice wine vinegar
2 tbs ketchup
1 tbs lime juice
1. Saute the tofu over medium heat with some sesame oil. Its hard to get the tofu cooked evenly when the pieces are so small, so I just flip the pieces every few minutes until most seem brown.
2. Cut the tempeh into small pieces. Combine the tempeh with the tempeh sauce in a saucepan and stir well. Cover and bring to med-low heat. Heat until the tempeh has absorbed most of the sauce.
3. Combine all ingredients (including tempeh and tofu) in a large skillet. Mix thoroughly. You should taste the mixture too see what it needs - i did this in a hurry and didn't measure everything. I hope my above measurements are accurate!
Spoon into lettuce leaves and eat like tacos. Be careful - they can get drippy! The cool crunch of the lettuce is a great contrast to the heat of the tempeh/tofu mixture. I love this stuff!
Note: I used more tofu than tempeh - I think in the future I will add more tempeh. I like the texture of the tempeh a lot, and I think more of it will make this dish much better.
|From Food pics|