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Tempeh: Heat the oil in a medium skillet over medium-high heat. Add the tempeh and cook until golden brown on all sides, 8 to 10 minutes total. Set aside. Combine the marinade ingredients in a glass dish, place the cooked tempeh in the marinade, and allow it to sit for 30 minutes, turning the pieces over half- way through. While the tempeh marinates, make the rice.
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Rice: (See Pro-Tip below) In a small saucepan, combine 2 cups of water and 1 cup of rice and bring to a boil. Reduce the heat to low, cover, and cook until the rice is done, approximate- ly 25 minutes. Remove from the heat.
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Sauce: In a small bowl, whisk together the wine, tamari, rice vinegar, chili paste, brown sugar, and toasted sesame oil. Add the green onions, water chestnuts, garlic and peanuts. In a sep- arate small bowl, combine the cornstarch and 2 tablespoons water and set aside.
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Heat the sauce mixture in a medium saucepan over low heat, until it becomes aromatic, approximately 3 minutes. Remove the tempeh from the marinade and add the tempeh to the sauce, coating it completely.Add the reserved marinade to the tempeh mixture and increase the heat to medium. Once you get to a light simmer, add the cornstarch and water mixture. This will cause the liquid to thicken. Cook, stirring, for approximately 2 minutes. Add more water to make sauce more liquid if desired. Once the proper consistency is reached, remove from the heat and serve hot over the rice.