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Tempeh Stroganoff

8 oz. tempeh-cubed
Avocado oil for deep-frying
Light sesame oil
1-2 cloves fresh garlic-minced
Several slices fresh ginger-minced
1 onion-thin half moons
2-3 tablespoons whole wheat pastry flour
6-8 dried shiitake mushrooms-soaked until tender, thinly sliced
Several button mushrooms-brushed free of dirt, thinly sliced
2 cups spring or filtered water
Soy sauce

Heat 3 inches of oil in a deep pot over medium heat. Deep fry tempeh until golden and crispy. Drain on paper and set aside. In a skillet, heat a small amount of oil and saute garlic, ginger and onion 3-4 minutes. Stirring constantly, slowly add flour to form a creamy coating over the onions. Add mushrooms and stir well.

Slowly add water, stirring constantly so it doesn't get lumpy. Add tempeh, season lightly with soy sauce, cover and simmer over low heat for 25 minutes, stirring occasionally to prevent sticking. The sauce will thicken as it simmers, forming a rich, creamy white sauce. Remove from heat and stir gently. Arrange cooked noodles on a serving platter and top with stroganoff. Serve hot. 

Makes 3-4 servings.  


Ergo Chef
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