Garden Vegetable and Tempeh Sauté

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A nice introduction to temheh, which is a staple of Indonesian cuisine. This sauté is a perfect selection for late summer when zucchini, peppers, and tomatoes are plentiful.

• 8 ounces tempeh, cut into 1/2-inch cubes
• 1/2 cup burgundy or dry red wine
• 1/4 cup tamari soy sauce
• 3 tbs. vegetable oil
• 2 cups chopped onions
• 3 garlic cloves, minced or pressed
• 4 cups sliced zucchini (half moons are nice)
• 1 medium red or green pepper, chopped (red preferred)
• 4 medium tomatoes, chopped, or 3 cups canned tomatoes, drained and chopped
• 1 tbs. fresh dill (3/4 tsp. dried)
• 3 tbs. chopped fresh parsley
• salt and black pepper to taste
• chopped scallions

Mix together the wine and soy sauce, pour it over the tempeh cubes, and allow it to marinate while preparing the vegetables.

In a wok or a large skillet or saucepan, sauté the onions and garlic in the oil until translucent. Drain the tempeh, reserving any remaining marinade. Add the tempeh to the onions and garlic and cook on medium heat for 5 to 10 minutes or until the tempeh starts to brown. The tempeh should be stirred frequently to avoid sticking. Add the zucchini slices, salt lightly, and cover the pot. Cook for another 5 minutes, then add the peppers, and sauté 5 minutes more. Add the tomatoes and seasonings. Taste. Add the reserved marinade, to taste, being careful that the sauté does not become too salty. Cook until the tomatoes begin to break down in the sauce, about 10 minutes.
Serve on rice and garnish with chopped scallions.

Serves 4 to 6

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