1 cup VEGETARIAN “chicken” broth
½ cup chopped onion
¼ cup soy sauce
1 ½ tbsp. chopped fresh ginger
½ tsp. ground cumin
½ tsp. turmeric
1 pound tempeh cut into ¼-inch strips
¼ cup Peanuts, chopped
2 tbsp. packed SUCANAT
2 tsp. ARROWROOT dissolved in a little cold water or cornstarch
Puree ½ cup VEGETARIAN “chicken” broth, onion, soy sauce, garlic, ginger, cumin, and turmeric. Place tempeh in bowl; add half the broth mixture, stirring to coat. Cover; refrigerate for atleast 1 & ½ hours.
Mix remaining broth mixture, peanuts, sucanat and arrowroot in saucepan. Cook and stir over medium-high heat until mixture thickens and boils. Keep warm.
Drain tempeh; discard marinade. Coat a grill with oil and grill tempeh until browned on each side. Serve hot with peanut sauce. Add side dishes of whole grain rice or udon noodles and broccoli or other greens. May substitute tofu or seitan for the tempeh.