Spicy Mafé Tempeh
- 2 cups raw shelled peanuts
- 2 jalapeños
- 6 cups Simple Stock
- Coarse sea salt
- 1 ⁄2 pound (1 8-ounce package) tempeh, cut into 1 ⁄2-inch cubes
- 1 tablespoon peanut oil
- 1 medium yellow onion, diced
- 4 large carrots, sliced thinly on the diagonal
- 1 ⁄2 cup unsalted creamy peanut butter (preferably fresh)
- 1 ⁄3 cup tomato paste
- 1 cup canned diced tomatoes with their juices
- 3 cups sliced red cabbage
- 2 teaspoons freshly squeezed lemon juice
- Freshly ground white pepper
- 1 ⁄2 cup Spicy Goobers for garnish
- 1 ⁄2 cup chopped parsley
Instructions:
The tempeh's nutty flavor goes well with the peanut base of this dish.
- Preheat the oven to 350ºF.
- To make a marinade, in an upright blender combine the peanuts, 1 jalapeño, 3 cups of the Simple Stock, and 1 teaspoon salt. Blend well, about 1 minute. In a large bowl, combine the mixture with 2 cups of water and stir well with a spoon.
- Pour half of the marinade into a baking dish that can hold the tempeh cubes in a single snug layer. Place the tempeh on top and pour on the remaining marinade.
- Tightly cover the dish with foil and bake for 1 hour.
- While the tempeh is cooking, warm the peanut oil in a 4-quart saucepan over medium heat. Add the onions and a 1⁄ 4 teaspoon of salt, reduce the heat to low, and cook for 10 minutes, stirring occasionally. Add the carrots and cook for about 5 minutes. Remove from heat and set aside.
- In an upright blender, combine the peanut butter, the tomato paste, the remaining jalapeño (remove seeds and spines for less heat), and 11⁄2 cups stock. Blend well and add to the saucepan with the vegetables. Add the tomatoes and the remaining stock to the saucepan.
- When it is done cooking, immediately remove the tempeh from the oven, drain the pieces into a colander shaking the pan to remove the marinade, and transfer the pieces to the saucepan.
- Raise the heat and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the stew has thickened, 45 minutes to 1 hour.
- Add the cabbage and lemon juice and cook just until the cabbage is soft, about 3 minutes.
- Season with salt and pepper to taste and serve garnished with Spicy Goobers and parsley along with brown rice.