PCC Curried Tempeh recipe | PCC Community Markets

Ingredients

• 1/4 cup brown rice vinegar
• 1/4 cup mirin (seasoned rice wine)
• 1/4 cup lemon juice
• 1/4 cup tamari
• 1 1/2 tablespoons minced garlic
• 1 1/2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 cup safflower oil
• 1 1/2 pounds tempeh, cut into thin strips
• 1 1/2 pounds cauliflower, cut into bite-size pieces
• 3 carrots, peeled and cut into 1/2-inch wedges
• 2 green onions, thinly sliced