Tempeh is a fermented soy based protein that was originally made on the Indonesian island of Java. It's nutty flavour makes it a delicious meat substiture in a saute, or any other recipe!
How It's Made
1 broccoli head
2 tablespoons of tamari
2 tablespoons of olive oil
1 tablespoon of mirin (or rice vinegar)
1/2 tablespoon of sambal oelek
2 tablespoons of maple syrup
1 block of tempeh
1 clove of garlic
2 green onions
2 teaspoons of fresh ginger
1 cup of cashews
1 handful of fresh coriander
2 tablespoons of sesame seeds
Steam the broccoli.
Mix together the olive oil, tamari, mirin, sambal oelek and maple syrup in a bowl.
Cut the tempeh into small cubes. Finely chop the garlic, green onions and grate the ginger.
Heat a little bit of vegetable oil in a wok and sauté the garlic, ginger and green onions for several minutes.
Add the tempeh cubes and sauce and let it caramelize over medium heat for 6 to 8 minutes. Add the cashews and cook for another 3 minutes.
Serve immediately with rice, some green veggies, and sprinkle with sesame and fresh cilantro.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.