TEMPEH AND VEGETABLES
1 8 oz three grain tempeh
½ teaspoon Tex Joy 50% less salt steak seasoning
1 jalapeno pepper chopped (be sure to wear gloves)
1habanero pepper chopped (be sure to wear gloves)
1 cayenne pepper chopped (be sure to wear gloves)
sesame oil
1 small sweet onion chopped
margarine
2 medium squash thinly sliced
½ cup snow peas washed and drained
sesame oil
Cut Tempeh into bite size pieces. Mix with peppers, seasoning and enough sesame oil to coat. Marinate overnight or 2-4 hours in the refrigerator.
Fry Tempeh and peppers in pan coated with Pam and a little sesame oil. Set aside.
Sauté onions in margarine until they are almost translucent. Add squash and snow peas.
Add a little sesame oil if needed. When vegetables are done, add Tempeh and peppers. Heat thoroughly. Serve over rice
*Note: Photo shows dish served with chicken. The chicken was included in the event that Roaul would not like the Tempeh. The recipe was a big hit and it was agreed that the chicken was not necessary.
