Kale Tempeh #2

This recipe was from over the weekend. I really liked the tempeh on day 1, but I wonder if tempeh looses its oomph if you try and keep it around for a couple days. This concoction was ok, but not as good as the first time I used the tempeh.

While sauting, soak tempeh:

3 Tbsp soy sauce

1/2 C. hot water

1 Tbsp olive oil

These ingredients weren't factored into the nutritional count. They serve to rehydrate the tempeh, just a bit, but most of the liquid is left after the good soaking.

Saute:

1 tsp olive oil

1/3 C. onion, chopped

Add and continue:

1/3 C. red cabbage, chopped

1/4 C. snow peas (in pod), chopped
3/4 large orange pepper, chopped

Mix and then add to pan:

1 oz white wine

3 Tbs soy sauce

1 Tsp hoisin sauce

Add, cover and wilt:

1 C. kale, ripped to bite size pieces

Serve with 1 tsp sesame sprinkled on top.

Rated a 4.3 on Kale Scale.