Tempeh With Curried Cashew Sauce Recipe

Name: Tempeh With Curried Cashew Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tempeh:; 2 tablespoons rice vinegar; 2 tablespoons low-sodium soy sauce; 1 1/2 tablespoons honey; 1 1/2 teaspoons finely chopped peeled fresh ginger; 1 garlic clove, minced; 1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes; Sauce:; 1 teaspoon olive oil; 2 tablespoons coarsely chopped unsalted cashews; 1/2 cup chopped onion; 1/4 teaspoon curry powder; 1 garlic clove, minced; 1/4 cup 2% reduced-fat milk; 2 tablespoons hot water; 1/8 teaspoon salt; Remaining ingredient:; 1 (6-inch) whole wheat pita, cut into 4 wedges

Servings: persons

Tempeh:
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons honey
1 1/2 teaspoons finely chopped peeled fresh ginger
1 garlic clove, minced
1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
Sauce:
1 teaspoon olive oil
2 tablespoons coarsely chopped unsalted cashews
1/2 cup chopped onion
1/4 teaspoon curry powder
1 garlic clove, minced
1/4 cup 2% reduced-fat milk
2 tablespoons hot water
1/8 teaspoon salt
Remaining ingredient:
1 (6-inch) whole wheat pita, cut into 4 wedges

1
To prepare tempeh, heat a medium saucepan over medium-high heat. Add first 5 ingredients to pan, stirring with a whisk. Add tempeh; bring to a boil. Cook 3 minutes or until liquid is almost evaporated, stirring frequently. Place tempeh mixture in a medium bowl; cover and keep warm.
2
To prepare sauce, heat oil in a small saucepan over medium-high heat. Add cashews to pan; cook 2 minutes or until lightly browned. Add onion to pan; saute 3 minutes or until tender. Add curry powder and 1 garlic clove to pan; cook 1 minute, stirring constantly. Remove from heat. Stir in milk.
3
Place cashew mixture, 2 tablespoons hot water, and salt in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Add cashew sauce to tempeh in bowl; toss gently to coat. Serve with pita wedges.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Tempeh:, 2 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, 1 1/2 tablespoons honey, and more.

Yes, Tempeh With Curried Cashew Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh With Curried Cashew Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions