Szechuan-Style Tempeh

This recipe originally appeared in Joy of Cooking: Vegetarian. As usual I have made some changes to the recipe, so I you want to see the real thing you are going to have to buy the book.

8 ounces tempeh, cut into 1/2 inch pieces
4 tablespoon soy sauce, divided
3 teaspoons fresh minced ginger
1 teaspoon minced garlic
1/2 teaspoon cracked peppercorn
2 tablespoon toasted sesame oil, divided
1/4 cup smooth peanut butter (I used the natural kind)
2 tablespoons rice wine vinegar
1 tablespoon dry sherry
1 teaspoon chili paste

2 cups sliced, seeded, and peeled cucumbers

1/2 cup jarred roasted red bell peppers

1/4 cup chopped peanuts

1. Combine the tempeh, 2 tablespoons soy sauce, fresh ginger and garlic in a bowl and let stand for 30 minutes (use this time to cook your rice if you are serving over rice).
2. Heat 1 tablespoon of toasted sesame oil in a large skillet and add the tempeh. Cook until browned.
3. In a separate bowl combine 1/4 cup peanut butter, 2 tablespoons soy sauce, rice wine vinegar, dry sherry, 1 tablespoons toasted sesame oil, and chili paste. Whisk until smooth and set aside while tempeh cooks.
4. Place the cucumbers and roasted red peppers on the serving plate. Top with the warm tempeh. Drizzle the sauce over the tempeh and sprinkle with chipped peanuts.
5. Serve over rice or noodles.

Serves 4(calories do not include rice or noodles): 349 calories, 24 grams of fat, 8 grams of fiber