Star anise-glazed tempeh with stir-fried peppers and red cabbage

February 17, 2013 at 7:24 pm (B_minus (2 stars, okay), Chinese, Cruciferous rich, Deborah Madison, Tempeh)

Deborah Madison says that this stir-fry is one of the tastiest ways she’s found to cook tempeh.   And since Derek loves tempeh, and I’m normally less of a fan, I decided to give it a try.   The technique was new for me.  The tempeh is soaked in a hot marinade for a few minutes, and then briefly and lightly pan-fried, after which it’s glazed with a bit more of the marinade.  Then the peppers and cabbage are cooked with garlic and ginger and scallions and the rest of the marinade.   Read the rest of this entry »

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