Kung Pao Tofu and Vegetables

Ingredients

Tofu
3 tbs tamari
1/3 cup water
3 tbs pure maple syrup
1-1/2 tbs toasted seasme oil
1 tbs minced garlic
1 tbs minced peeled fresh ginger
1 tsp chili powder
1 tsp paprika
3/4 tsp crushed red pepper (or more)
1/2 tsp fine sea salt
1 (14 oz.) extra-firm tofu, drained and cut into 3/4-inch cubes

Stir-fry
2 tbs coconut oil
1 yellow onion, cut into 1-inch dice
1/2 head broccoli, trimmed into large florets
1 red bell pepper, cut into 3/4-inch dice
1 large carrot, peeled and cut into thick half-moons
5 oz. sugar snap peas, trimmed
1-1/2 tbs arrowroot, dissolved in 3 tbs water
1/2 cup shelled roasted peanuts
Cooked Short-Grain Brown Rice

Rice
1-1/2 cups water
1/8 tsp salt
1 cup brown rice


Directions

1. Rice: Combine water and salt in a large, heavy saucepan and bring to a boil over high heat.
2. Add the rice and return to a boil.
   
3. Decrease the heat to low, cover, and simmer gently without stirring for 40 minutes, or until the rice is tender and the liquid is absorbed.
   
4. Tofu: Whisk the tamari, water, maple syrup, sesame oil, garlic, ginger, chili powder, paprika, crushed red pepper, and salt in a shallow casserole dish to blend.
5. Add the tofu cubes and toss gently to coat.
6. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate up to overnight.
7. Stir-fry: Heat the coconut oil in a large, heavy wok or saute pan over medium high heat.
8. Add the onion, broccoli, bell pepper, carrot, and snap peas to the wok and stir-fry until the vegetables are crisp- tender, about 2 minutes.
9. Stir in the tofu and its marinade.
10. Drizzle the arrowroot mixture over the tofu mixture and stir-fry until the sauce simmers and thickens slightly and the tofu is heated through, about 3 minutes.
11. Stir in 1/4 cup of the peanuts.
12. Transfer the stir-fry to a platter and sprinkle with the remaining 1/4 cup peanuts.
13. Rice: Remove rice pot from heat and let stand, covered for 5 minutes.
    
14. Uncover, and using a fork, fluff the rice. Cover and let stand 5 minutes longer.
    
15. Fluff the rice again and serve with the tofu and vegetable mixture.

Sweet-and-Sour Tempeh with Vegetables

Another delicious recipe from Ann Gentry's "The Real Food Daily Cookbook." You can also watch Ann prepare this dish here. I used half the measurements for the sweet-and-sour sauce and still found that to be plenty. I have included her steamed brown rice recipe at the beginning, ensuring that the rice will be ready to serve alongside the tempeh concoction.

Ingredients
1 cup tamari (I used 3/4 - 1/2 marinade and 1/4 for sauce)
1/4 cup water
3 tbs toasted sesame oil
5 cloves garlic, minced
1 tbs minced and peeled fresh ginger
1 lbs. tempeh
1-1/4 cups maple syrup (I used 1/3 cup)
1-1/4 cups brown rice vinegar (I used 1/3 cup)
1/4 cup arrowroot (I used 2 tbs)
2 tsp crushed red pepper flakes
4 small onions, cut into 1/2" pieces (I used 1 onion)
4 carrots, peeled, halved lengthwise, and cut crosswise into 1/2" pieces
3 stalks celery, cut crosswise into 1/2" pieces
1 red bell pepper, cut into 1/2" pieces
1 green bell pepper, cut into 1/2" pieces
1/2 head green cabbage, cored and cut into 1" squares
1-1/2 cups yellow corn kernels (I omitted)

For rice:
1-1/2 cups water
1/8 tsp salt
1 cup brown rice

Directions

1. Rice: Combine water and salt in a large, heavy saucepan and bring to a boil over high heat.
2. Add the rice and return to a boil.
   
3. Decrease the heat to low, cover, and simmer gently without stirring for 40 minutes, or until the rice is tender and the liquid is absorbed.
   
4. Tempeh: Whisk 1/2 cup of the tamari, the water, 2 tbs of the sesame oil, and the garlic and ginger in a 13 by 9 by 2-inch baking dish.
5. Cut each tempeh square in half crosswise, then cut each piece in half horizontally. Place the tempeh in the marinade and turn to coat. Cover and marinate at least 1 hour at room temperature or up to 1 day in the refrigerator, turning occasionally.
6. Preheat the broiler and line a heavy, rimmed baking sheet with foil. Transfer the tempeh to the baking sheet, reserving the marinade. Broil for 5 minutes, or until golden brown on top.
   
7. Turn the tempeh over and brush with the reserved marinade. Broil 5 minutes longer, or until golden on top.
   
8. Cool slightly and cut into 1/2-inch squares.
9. Sauce: Whisk the (1/3 cup) maple syrup, (1/3 cup) vinegar, (2 tbs) arrowroot [dissolve in water first before pouring into mixture], and the remaining (1/4 cup) tamari into the reserved marinade. Set this sauce aside.
10. Vegetables: Heat the remaining 1 tbs sesame oil and the crushed red pepper in large wok over high heat.
11. Add the onions and saute for 2 minutes, or until they begin to soften.
12. Add the carrots and saute for 2 minutes.
13. Add the celery and saute for 2 minutes.
14. Add the bell peppers and saute for 2 minutes.
15. Add the cabbage and corn kernels (optional), and saute for 2 minutes.
16. At this point the vegetables should be crisp tender. Add the broiled tempeh, then stir in the sweet-and-sour sauce. Simmer, stirring occasionally, for 2 minutes, or until the flavors blend and the sauce thickens slightly.
17. Rice: Remove rice pot from heat and let stand, covered for 5 minutes.
    
18. Uncover, and using a fork, fluff the rice. Cover and let stand 5 minutes longer.
    
19. Transfer to a bowl and serve with the tempeh and vegetables.