Asian Tempeh Napoleon

5.0 (1 reviews)

For the Sauce:
8 peeled shallots, sliced
15 garlic cloves, peeled and sliced
3/4 cup peeled, sliced ginger
4 stalks lemongrass
4 chiles d’arbol, de-stemmed
Sesame oil for sautéing
1/4 cup white wine
6 cups orange juice
1/4 cup tamari
1 bunch cilantro
1/2 cup curry powder blend
1/4 cup lime juice
Zest of one lime
1/4 cup sweet white miso
1/2 cup chopped pineapple
1 tsp. sea salt
1/2 tsp. black pepper
2 Tbsp. sesame oil
12 1/4 cup coconut milk

• Sauté the shallots, garlic, ginger, lemongrass, and chilies in the sesame oil, over medium heat in a large pan, until soft.
• Deglaze with the wine and 3 cups of the orange juice and add the tamari.
• Combine with the remaining orange juice and other ingredients, except for the coconut milk, in a blender and blend until smooth. Pour into a 6-quart container. Add the coconut milk and whisk to combine.

For the Tempeh:
3 cups orange juice
2 cups apple juice
6 garlic cloves
3 bay leaves
1/4 cup tamari
32 oz. tempeh, cubed
Vegetables of choice
Sesame oil for stir-frying
1/4 cup white wine

• Combine the juices, garlic, bay leaves, and tamari in a saucepan and add the tempeh. Bring to a boil and immediately reduce the heat. Simmer for 25 minutes.
• Remove the tempeh and stir-fry with your favorite vegetables in a wok with a little sesame oil, then deglaze with the white wine. Add 1/2 cup of the sauce and reduce to desired thickness.
• Serve with your favorite rice and papadams. At the restaurant, we serve it with coconut-jasmine rice, mango-lime emulsion, and cilantro oil.

Makes 40 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind