Kung Pao Tempeh

My new favorite tempeh recipe, courtesy of Amanda and "The Whole Soy Cookbook." Peanut-ey and rich, but not overwhelming. It comes together really quickly, despite the long ingredient list.

1/4 cup low-sodium soy sauce
1/4 cup white wine vinegar
1/2 cup dry sherry
1 1/3 cups vegetable stock
2 tablespoons honey
1 pound tempeh
1 tablespoon cornstarch
1 tablespoon salt
1/2 teaspoon white pepper
3 tablespoons roasted sesame oil
1 tablespoon vegetable oil
1 teaspoon cayenne (or to taste)
6 garlic cloves, minced
1 2-inch piece fresh ginger, minced
1/2 cup peanut butter
1/2 cup soy milk
vegetable of choice; swiss chard was super-yummy, but broccoli or asparagus would probably be great too

1. Whisk together the soy sauce, vinegar, 1/4 cup sherry, stock, honey, and set aside.
2. Cut tempeh into small squares and, in a steamer basket set over boiling water, steam for 5 minutes.
3 In a medium mixing bowl, combine 1/4 cup sherry, cornstarch, salt, pepper, and sesame oil. Add the tempeh and let marinate while sauteing the remaining ingredients.
4. Heat the vegetable oil in a skillet over medium heat; add garlic and ginger and cook for about 30 seconds.
5. Stir in the peanut butter, soy milk and soy sauce mixture. Add the tempeh along with its marindae and simmer over very low heat for 10 minutes. Add the veggie at some point, depending on how crisp you'd like them to be.

Service over brown rice.