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About the Dish

  • Tempeh

    Tempeh

  • Marsala Wine

    Marsala Wine

  • Tamari

    Tamari

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Sweet Peppers

    Sweet Peppers

  • PeachDish Salt

    PeachDish Salt

  • Cashews

    Cashews

  • Zucchini

    Zucchini

  • Tomato

    Tomato

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Crumble tempeh. Peel and dice onion. Peel and mince garlic. Remove zucchini stem, halve zucchini lengthwise, and thinly slice crosswise into half-moons. Remove pepper stems and seeds; dice flesh. Dice tomato. Pick and chop parsley.
2
In a mixing bowl combine tempeh, cooking wine and tamari.
3
Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, add onion. Cook, stirring, until onion begins to turn translucent, 2-3 minutes. Stir in garlic, and cook, stirring, about 1 minute more.
4
Add pepper and 1/4 teaspoon PeachDish Salt, and cook until pepper begins to soften, 3-4 minutes. Transfer onion-pepper mixture to a bowl, and wipe out skillet.
5
Place a strainer over a bowl, and pour tempeh through strainer to drain, reserving marinade. Return skillet to medium-high heat, and add remaining 2 teaspoons cooking oil. While oil is shimmering carefully add tempeh. Cook without stirring or turning until brown on first side, 3-4 minutes. Sprinkle with cashew pieces and turn tempeh. Cook on second side until it begins to brown, 1-2 minutes.
6
Add zucchini and 1/4 teaspoon PeachDish Salt. Cook, stirring, until zucchini begins to soften slightly, 1-2 minutes.
7
Stir in tomato, onion-pepper mixture and reserved marinade.
8
Remove from heat. Stir in parsley. Taste and adjust seasoning as desired with PeachDish Salt. Divide between 2 plates or bowls, and enjoy!