Recipe: tempeh-stuffed pitas

It's been a while since I posted any recipes. I love this one, from “New Vegetarian Cuisine” by Linda Rosensweig and the food editors of Prevention Magazine. (I made slight improvements to the version in the book).

This one is sooo delicious, low-fat, and easy to make! The only hard part might be finding tempeh and chili sauce. I usually see chili sauce in mainstream grocers as "Thai chili sauce".

1/4 cup non-fat yogurt
2 tbsp chili sauce
1 tsp horseradish
1 tsp sesame oil (or any kind of oil)
1 tbsp minced fresh ginger (if I don’t have fresh ginger, then I use about ½ tsp of the grated kind)
10 ounces of tempeh, cut into thin slices or cubes
2 tsp soy sauce
whole-wheat pita bread
tomato
lettuce

1. In a small bowl, combine yogurt, chili sauce, and horseradish and set aside

2. In a large non-stick frying pan over medium-high heat, warm the oil. Add the ginger and cook for 1 minute, stirring. Add the tempeh and sprinkle with soy sauce. Stir-fry for about 5 minutes, until tempeh is golden brown

3. Divide the tempeh mixture among the pita halves. (You may want to warm the pitas in the toaster oven first). Top with lettuce, tomato, and the yogurt mixture

Enjoy!