| Serves 4 / Simplicity tips: To reduce kitchen clutter, marinate tempeh in your serving dish. Start heating the pasta water before you do anything else; cover the pot to help the water boil faster. 1/4 cup soy sauce 3 tablespoons rice vinegar 2 tablespoons, plus 1/4 teaspoon, sesame oil 1 tablespoon sugar 2-3 teaspoons Chinese chili paste with garlic 8 ounces tempeh (mixed grain) 1/4 cup slivered almonds 3/4 pound dried angel hair pasta 1/2 pound fresh or frozen snap peas 1/4 cup chopped fresh cilantro 1/4 cup thinly sliced green onions 1. Bring 3 quarts water to a boil over high heat. In a large, wide serving bowl, mix soy sauce, vinegar, 2 tablespoons sesame oil, sugar and chili paste. Cut tempeh into 1-inch cubes; place in soy mixture and toss gently to coat all sides. 2. In a medium skillet over medium heat, toast almonds in 1/4 teaspoon sesame oil until golden, 3-4 minutes. Set aside. Remove tempeh from the serving bowl with a slotted spoon; using the same pan, cook tempeh, turning, until cubes are browned, about 5-8 minutes. While the tempeh cooks, wash peas and chop cilantro and green onions. When cubes are toasted, return tempeh to serving bowl. 3. Stir pasta into the boiling water and cook, uncovered, 2 minutes. Stir in peas and cook 1 minute longer. Drain well. Transfer hot pasta to serving bowl with tempeh and sauce; toss. Add cilantro and green onions; toss. Sprinkle with nuts and serve. Calories 562,Fat 17,Perfat 26,Cholesterol 0,Carbo 80,Protein 27 |