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Asian   -   Tempeh Cabbage Bake   adapted from 366 Ways to Cook Tofu

  • 4 Medium Shiitake Mushrooms
  • 1 Pound Tempeh -- coarsely Broken
  • 2 Tablespoons Sherry
  • 2 Tablespoons Cornstarch
  • 3 Medium Scallion -- finely chopped
  • Salt And Pepper -- to taste
  • 2 Teaspoons Fresh Ginger Root -- finely chopped
  • 1 1/2 Teaspoons Dark Sesame Oil
  • 6 Cups Vegetable Broth
  • 4 Tablespoons Corn Oil
  • 1 Head Napa Cabbage -- chopped
  • 1 Tablespoon Tamari Soy Sauce
Directions In large bowl, add mushrooms tempeh, and 1 tablespoon of the following:
sherry, cornstarch, scallions, salt & pepper, ginger and sesame oil. Stir then shape into 4 large patties. Preheat oven to 375*. In larege bowl combien stock and remaining sherry. Heat 2 tabs corn oil add cabbage and 3 tabs of stock. Stir fry 3 minutes. Add stock mixture and bring to boil. Reduce heat simmer uncovered 10 minutes. Add remaining scallions and remove from heat. Transfer to large baking dish. Stir together remanint cornstarch, tamari and 1 tab water. Dip tempeh patties in tamari mixture. Heat remaining corn oil in skillet, add tempeh patties. Fry until golden brown on both sides. Remove patties and arrange over cabbage. Pour any remaing coating mixture into the pan. Bake, covered 30 minutes.
Serves 6
Time to Make 0:00

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