Bittersweet veggies & tempeh
Tempeh is definitely my favorite vegetable protein! Traditionally it was made from fermented soybeans but nowadays we can find tempeh from other beans like chickpeas or azuki beans. All of it are delicious and quite versatile.
In this recipe, I used soybeans tempeh and it got super yummmiieee! 🙂
| Prep Time | 40 min |
| Cook Time | 25 min |
| Servings |
doses
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Ingredients
Fry Tempeh
- 250 g tempeh
- 30 ml shoyu
- sesame oil
Bittersweet veggies
- 1 leek
- 2 carrots
- 1 small red pepper
- 2 tablespoons barley malt
- 1 tablespoons arrow root flour
- 2 tablespoons mirin
- 1 tablespoons umeboshi vineger
- 30 ml shoyu
- 2 tablespoons toasted sesame oil
- 60ml water
- 1 tablespoons sesame oil
- 1/2 tablespoons sea salt
Ingredients
Fry Tempeh
Bittersweet veggies
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Instructions
Fry tempeh
- Cut the tempeh in 1 cm cubes.
- Marinate it in shoyu for at least 30 minutes.
- Heat a frying pan with the bottom covered with sesame oil and when the oil is hot add the tempeh drained from the shoyu. Reserve the shoyu in which you marinated the tempeh, because it will be used in the vegetables' sauce.
- Fry it for about 5 minutes stirring constantly so the tempeh cooks on all sides
´Bittersweet veggies
- Wash the leek and do it a cut in height. Then do some cuts following the lines of the vegetable and finaly cut it, getting small squares.
- Put it in a frying pan and bring to medium heat for a couple of minutes.
- Add the sesame oil, the sea salt and mix it. Reduce the fire and let it cook.
- Aside peel the carrots and cut it along with the peppers in small cubes.
- Add it to the leek and let cook for some more 8 to 10 minutes.
- In a bowl combine the shoyu (which you used to marinate the tempeh), the arrowroot flour, the mirin, the roasted sesame oil, the barley malt, the umeboshi plum vinegar and the water. Mix well until smooth.
- Whenever the vegetables are cooked, add the sauce and the fried tempeh. Stir 1 or 2 minutes and as the sauce thickens turn off the heat.
- It is ready to eat. I advise you to put fresh herbs on the top ... and enjoy! 🙂
Recipe Notes
At home we are all big fans of rice and we accompanied this bittersweet tempeh with it. However you can have it with any whole grain, or with pasta, couscous, or even bulgur! Try all of it and see what your favorite combination is.
In addition to the cereal, I gathered some steamed cabbages, also from our garden, and pickles of the same cabbages! It was a very colorful and balanced dish! 😉
