Source: dLife

Ginger marinated tempeh with a citrus/cashew sauce.

Servings

Tempeh
0.25 cup rice vinegar
0.25 cup low sodium soy sauce
0.25 cup mirin
2 tsp fresh ginger root , peeled and minced
2 tsp vegetable oil
1 medium garlic cloves , crushed
1 lb Tempeh , cut into 40 cubes

Sauce
1 cooking spray
1 cup fresh chopped onion
2 tsp fresh ginger root , peeled and minced
0.25 tsp kosher salt
2 medium garlic cloves , chopped
2 tsp curry powder
0.5 tsp ground turmeric
1 cup cold water
2 tbsp unsalted cashews , chopped
1 tbsp fresh lemon juice

1 Add vinegar, soy sauce, mirin, ginger, oil, garlic, and tempeh to a frying pan; let mixture boil, stirring occasionally. Place lid on pan, lower heat, and simmer 15 minutes.
2 Take lid off of pan and raise heat to medium-high. Cook 4 minutes or until mixture is lightly browned. Let cool.
3 Heat a cooking spray coated pot over medium-high heat. Saute onion, ginger, salt, and garlic for 5 minutes. Mix in curry and turmeric and cook 1 minute. Let boil and cook 1 minute longer. Let cool for 5 minutes.
4 Using a food processor or blender, puree onion mixture with cashews and lemon juice until smooth. Serve tempeh drizzled with warm cashew sauce.