Tempeh With Curried Cashew Sauce

• Tempeh:
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons honey
• 1 1/2 teaspoons finely chopped peeled fresh ginger
• 1 garlic clove, minced
• 1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
• Sauce:
• 1 teaspoon olive oil
• 2 tablespoons coarsely chopped unsalted cashews
• 1/2 cup chopped onion
• 1/4 teaspoon curry powder
• 1 garlic clove, minced
• 1/4 cup 2% reduced-fat milk
• 2 tablespoons hot water
• 1/8 teaspoon salt
• Remaining ingredient:
• 1 (6-inch) whole wheat pita, cut into 4 wedges

1. To prepare tempeh, heat a medium saucepan over medium-high heat. Add first 5 ingredients to pan, stirring with a whisk. Add tempeh; bring to a boil. Cook 3 minutes or until liquid is almost evaporated, stirring frequently. Place tempeh mixture in a medium bowl; cover and keep warm.
2. To prepare sauce, heat oil in a small saucepan over medium-high heat. Add cashews to pan; cook 2 minutes or until lightly browned. Add onion to pan; saute 3 minutes or until tender. Add curry powder and 1 garlic clove to pan; cook 1 minute, stirring constantly. Remove from heat. Stir in milk.
3. Place cashew mixture, 2 tablespoons hot water, and salt in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Add cashew sauce to tempeh in bowl; toss gently to coat. Serve with pita wedges.

rice vinegar, soy sauce, honey, fresh ginger, garlic, olive oil, unsalted cashews, onion, curry powder, garlic, milk, water, salt, remaining ingredient, whole wheat pita

Taken from www.myrecipes.com/recipe/tempeh-with-curried-cashew-sauce (may not work)