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Tempeh With Peanut Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 oz tempeh, diced into half-inch cubes

2 tbsp soy sauce (I used tamari)

4 tsp minced fresh ginger

1 tsp minced garlic

2 tbsp canola oil

1 large cucumber, peeled, seeded, and sliced

1 x red bell pepper, chopped

8 x scallions, thinly sliced

1/4 cup chopped peanuts

1 cup brown rice

salt and fresh-ground black pepper

1/4 cup peanut butter

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp dry sherry

1 tbsp honey

1 tbsp sesame oil

1 tsp chili paste or curry paste

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