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Tasty Tempeh

What you need: 

1 medium onion
2 cloves garlic
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
sprinkle chilli flakes
cracked black pepper, to taste
1 tablespoon water
soy sauce/tamari, to taste
2 ounces tempeh, thinly sliced
water
1/2 cup frozen or fresh peas
1 medium zucchini, chopped
2 florets broccoli
1 heaped teaspoon tahini
toasted sesame seeds, to garnish
brown rice or steamed pumpkin, to serve (sweetness of pumpkin complements tempeh well)

What you do: 

1. Put a steamer on for steaming the vegetables. You could just add them to the tempeh pot, but I like to have the vegetables plain to complement the savory taste of the tempeh.
2. In a saucepan, sauté the onion and garlic. Mix the spices in a small ramekin with the water, making a little paste and add to onion and garlic. Spices need to be mixed with water first; doesn’t taste as good if you just chuck the spices in the pot, strangely enough. Add a swig of soy sauce.
3. Chop the tempeh into thin slices and add to the pot. Stir with a spoon to coat them in the spices. Add water to just cover and simmer for 10 minutes.
4. Steam the vegetables and if necessary, reheat cooked brown rice or pumpkin in streamer also. Just before serving, stir in the tahini. Garnish with sesame seeds.
Source of recipe: I wrote this recipe.

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I made this tonight with quite a few modifications.  I used a whole block of cubed tempeh (8oz, I think), so I pretty much quadrupled the spices.  I didn't have courgette (zucchini, right?) or broccoli, instead, I used carrots and kale for my veggies.  It turned out really well.  I thought the spices and tahini really complemented each other.  I did not cook my veggies separately.  I liked them mixed in with the sauce and spices.  I'll probably make this again.  Oh, and I served it over quinoa.   

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I made this last night and it tasted great

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