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


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.