Barbecued Tempeh And Peppers
|Vegetable oil||3 Tablespoon|
|Onions||2 Medium, chopped to make about 2 cups|
|Garlic clove||1 Large|
|Red bell pepper||1 (Preferably Red)|
|Soy/Mixed grain tempeh||1⁄2 Pound (1 Package)|
|Soy sauce||1 Tablespoon|
|Tomato paste||3 Tablespoon|
|Brown sugar/Molasses||1 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Ground coriander||1 Tablespoon|
|Ground fennel||1 1⁄2 Teaspoon|
|Tabasco/Other hot pepper sauce||2 Teaspoon (Use According To Taste)|
|Fresh lettuce leaves||4|
Heat 2 tablespoons of the oil in a heavy skillet and saute the chopped onions for 3 to 4 minutes, until they begin to soften.
While the onions saute, mince the garlic and chop the bell pepper; add them to the onions.
Continue to cook another 5 minutes, stirring often.
Cube the tempeh, add it to the skillet, and saute for about 5 minutes, until it begins to brown.
If necessary, add a litde more oil to preventsticking.
While the tempeh browns, mix together the sauce ingredients in a small bowl and set aside.
Add the coriander and fennel to the tempeh and vegetables, and stir constandy for a minute.
Pour on the sauce and simmer for about 5 minutes, until the sauce has thickened.
Add Tabasco and salt to taste.
Serve in warmed pita pockets stuffed with crisp lettuce leaves.