Sweet and spicy glazed tempeh with broccoli and daikon [Orchard] from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 210) by Sandor Ellix Katz

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Notes about this recipe

  • clcorbi on January 05, 2018

    Yum. SO tasty--the sauce is perfectly spicy and ends up having a nice teriyaki flavor. I made a couple of changes--I used seitan crumbles rather than tempeh, and didn't feel that they needed to be steamed so I skipped that step. I also substituted sliced carrot for the daikon, and omitted both the arrowroot powder and wine from the sauce. Those omissions didn't have any negative effect--everything was delicious. This is also a super fast dinner and I'd definitely make it again.

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