Sweet and sour tempeh with spicy peanut sauce

Ingredients:

Tempe

• 1/4 cup light sesame oil
• 1 tbsp dark sesame oil
• 1/4 cup soy sauce, preferably natural
• 1/4 tbsp. rice vinegar
• 1/4 cup mirin
• 1 tbsp finely chopped peeled ginger root
• 1 crushed clove of garlic
• 450 g tempeh, cut into 2.5 cm cubes.

Peanut sauce

• 1 cup natural unsalted peanut butter
• 1/4 cup maple syrup or honey
• 3 tbsp soy sauce, preferably natural
• 3 tbsp. l. rice vinegar
• 1 tbsp finely chopped peeled ginger root
• 2 cloves garlic, crushed
• 0.5 tsp cayenne pepper
• 0.5 - 1 cup of hot water
• Hot boiled white rice for serving
• Thinly sliced ​​radishes, green onions and cilantro for serving

Preparation:

1. Tempe:
   
   In a small bowl, combine the sesame oil, soy sauce, vinegar, mirin, ginger, and garlic. In a large skillet, place the tempeh in a single layer, pour in the marinade, and bring to a boil over high heat.
2. Reduce heat to low, cover the pan, and simmer for 20 minutes. Remove the lid, increase the heat, and cook the tempeh until the pan is almost dry. Remove from heat. At this point, the tempeh can be refrigerated, tightly covered, and stored for up to 1 week.
3. Peanut sauce:
   
   In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne pepper. Blend, adding enough hot water to achieve a sauce-like consistency.
4. Serve tempeh with white rice and peanut sauce, garnished with radishes, green onions and cilantro.