Tempeh Vegetable Skewers With Ginger Sauce

Tempeh Vegetable Skewers With Ginger Sauce
by Sandy Coggins & Fumie Yoshikawa

Tempeh

1. Cut into large cubes for skewers
2. Deep fry in safflower oil
3. Set aside & drain
4. ***For better flavor, deep fry and marinate overnight in sauce. Then cooked an additional 15 to 20 minutes on stove top.

Ginger Marinade/Sauce

• 1 Grated ginger root
• 2 Fresh squeezed oranges or tangerine (reserve zest)
• 4 Cups apple juice
• Soy sauce to taste
• 1 Cup brown rice syrup (season to taste)
• ¼ to ½ Cup kuzu

1. Mix Marinade/Sauce ingredients together.
2. Heat a large skillet, add deep fried tempeh and pour marinade/sauce over the tempeh. Reserve at least 1 cup of the marinade to make the sauce for the skewers.
3. Simmer the tempeh in the sauce for approximately 20 minutes.
4. Remove the tempeh and set aside.
5. Add remaining sauce to a pan and bring to a high simmer.
6. Add a small amount of cold water to the kuzu and mix until it dissolves.
7. Add kuzu – (necessary amount) to sauce and cook until you get a saucy consistency you like.
8. Strain sauce to remove any lumps or tempeh residue.
9. Add orange/tangerine zest to taste.

Vegetables for Skewers:

• 3 Yams cut into large cubes - steamed until just tender - al dente
• 1 Bunch broccoli cut into large florets - quickly blanched - al dente
• 4 Summer squashes cut in thick ½ moons - quickly blanched - al dente

1. Pre heat oven to broil or grill outdoors
2. Prepare skewers by placing skewers in a restaurant pan and brushing lightly with toasted sesame oil.
3. Place in the oven and broil until seared or grill outdoors.
4. Remove from oven and place skewers onto serving tray
5. Lightly sauce the skewers and serve.