Read The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls for Free Online Page B

2-inch pieces according to the method on page 27 and place in a casserole dish. Pour the marinade ingredients over the tempeh slices, making sure that all of the pieces are coated. Bake for 15 minutes and remove from the heat.
    2. While the tempeh is cooking, place the spices from the curry powder to cayenne in a small bowl and stir well.
    3. Add the oil in a large sauté pan over medium heat. Add the spices and stir well for 1 minute. Add the onions and garlic and cook for 5 minutes, stirring frequently. Add a little water if necessary to prevent sticking. Lower the heat to medium, and add the tomatoes, tomato paste, vinegar, salt, agave nectar, and the remaining water. Cook for 5 minutes, stirring frequently.
    4. When the tempeh is done cooking, add it to the sauté pan along with the marinade and simmer over low heat for 8 to 10 minutes, stirring occasionally. Remember to stir gently to keep the tempeh from breaking apart. Serve with a smile.

Variations
    • Feel free to replace the tempeh with tofu, seitan, or portobello mushrooms.
    • You may add 2 cups of assorted chopped vegetables such as celery, carrots, and zucchini along with the onions.

TEMPEH VEGETABLE KORMA
    Korma is a creamy dish of North Indian/Pakistani origin. Korma traditionally refers to a cooking style that involves braising. Nowadays it generally refers to a curry dish with a cream-based sauce or gravy. Our version is a crowd-pleasing and hardy dish, best enjoyed with basmati rice and Okra Masala (page 15).
    SERVES 6
     
    8 ounces tempeh, cut into ½-inch cubes
2 tablespoons soy sauce
3 tablespoons sesame oil
¾ cup chopped cashews, raw or roasted
2 cups soy creamer or soy milk
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon curry powder
1 onion, diced (1¼ cups)
2 large cloves garlic, pressed or minced
2 teaspoons seeded and diced hot chile or
½ teaspoon crushed red pepper flakes
3 cups small cauliflower flowerets
¾ cup water
¼ cup coconut milk or unsweetened vegan yogurt, optional
2 teaspoons poppy seeds
¾ teaspoon garam masala
½ teaspoon chile powder
⅛ teaspoon turmeric powder
Pinch cinnamon
¾ teaspoon sea salt, or to taste
2 tablespoons minced fresh cilantro
    1. Preheat the oven or toaster oven to 375°F. Place the tempeh on a small baking sheet. Add the soy sauce and 1 tablespoon of sesame oil and stir well to evenly coat the tempeh. Place in the oven and bake for 10 minutes.
    2. Place ½ cup of the cashews and 1 cup of the soy creamer in a blender and blend until creamy.
    3. Place the remaining oil in a large sauté pan or wok over medium-high heat. Add the coriander, cumin, and curry powder and cook for 1 minute, stirring constantly. Add the onion, garlic, and chile and cook for 3 minutes, stirring frequently. Lower the heat to medium, add the contents of the blender, as well as the cauliflower, water, and remaining soy creamer, and cook for 10 minutes, stirring occasionally.
    4. Add the tempeh, the remaining cashews, and all of the other remaining ingredients except the cilantro and cook for 5 minutes, gently stirring occasionally. Add the cilantro and mix well before serving.

Variations
    • Replace the cauliflower with broccoli, cabbage, potatoes, or other vegetables of your choosing.
    • You can toast the cashews if you wish (see page 225).
    • Replace the tempeh with seitan or roasted tofu cubes (see page 227).

CARDAMOM-SCENTED TOFU
    A uniquely flavored dish featuring the exotic spice cardamom, also known as “the queen of spices.” For the full effect, allow the tofu to marinate for an hour or longer. Serve with Tropical Coconut Curry (page 124) and Lemon Rice (page 187).
    SERVES 4
     
    1 (14-ounce) package extra-firm tofu
     
    MARINADE
1 tablespoon sesame oil
2 cloves garlic, pressed or minced
3 tablespoons water
½ teaspoon ground cardamom
2 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
    SAUCE
1¾ cups soy milk
½ teaspoon sea salt, or to