Simplicity tips: To reduce kitchen clutter, marinate tempeh in your serving dish. Start heating the pasta water before you do anything else; cover the pot to help the water boil faster.
Recipe Ingredient Details:
1/4 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil (plus 1/4 teaspoon)
1 tablespoon sugar
2-3 teaspoons Chinese chili paste with garlic
8 ounces tempeh (mixed grain)
1/4 cup slivered almonds
3/4 pound dried angel hair pasta
1/2 pound fresh or frozen snap peas
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
Bring 3 quarts water to a boil over high heat. In a large, wide serving bowl, mix soy sauce, vinegar, 2 tablespoons sesame oil, sugar and chili paste. Cut tempeh into 1-inch cubes; place in soy mixture and toss gently to coat all sides.
In a medium skillet over medium heat, toast almonds in 1/4 teaspoon sesame oil until golden, 3-4 minutes. Set aside. Remove tempeh from the serving bowl with a slotted spoon; using the same pan, cook tempeh, turning, until cubes are browned, about 5-8 minutes. While the tempeh cooks, wash peas and chop cilantro and green onions. When cubes are toasted, return tempeh to serving bowl.
Stir pasta into the boiling water and cook, uncovered, 2 minutes. Stir in peas and cook 1 minute longer. Drain well. Transfer hot pasta to serving bowl with tempeh and sauce; toss. Add cilantro and green onions; toss. Sprinkle with nuts and serve.
Recipe Additional Notes:
Calories 562,Fat 17,Perfat 26,Cholesterol 0,Carbo 80,Protein 27
Sat, 2012-07-07 02:33