I still cannot get over after so amazing food I ate at the workshop at International Macrobiotic School. That is why I am going to make everything by myself in my small kitchen. So this time I would like to introduce dish with tempeh.
For those not familiar with that product, tempeh is made from cooked and slightly fermented soy beans and comes from Indonesia.
Recipe comes from the booklet I received when taking part in the workshop.
- 1 pack of fresh or defrosted tempeh
- for the stock: 2 TBS tamari, a few slices of ginger root, 2 peeled garlic cloves and enough water to cover the tempeh
- 1 medium red onion, finely sliced
- 2 cloves of garlic, thinly sliced (more garlic?! why not! )
- 1 medium carrot, cut into small matchsticks
- ½ red bell pepper, finely sliced
- 1 yellow bell pepper, finely sliced
- pink salt
- 3 TBS sesame oil
- for the sauce: 3 TBS tamari, 2 TBS rice syrup, 2 TBS apple concentrate, 2 TBS apple cider vinegar (or brown rice vinegar), 2 tsp finely chopped ginger or ginger juice, 2 crushed cloves of garlic, 1 TBS arrowroot
Place the tempeh in medium saucepan with the stock. Bring to the boil and simmer for about 20 minutes.
Sauteé onion and garlic in 1 TBS of the oil with pinch of salt for few minutes. Then add peppers and carrots, and simmer for about 5 minutes. Pour the stock liquid from tempeh and simmer for few more minutes.
In the meantime, mix all sauce ingredients despite of arrowroot. Add the mixture to the vegetables, bring to the boil and simmer for further few minutes.
Mix arrowroot with 1 TBS of water, add to the sauce and mix well. This step allows to thicken the sauce. Set aside and cover with a lid.
Dry tempeh with paper towel, slice and fry in the sesame oil until golden brown on both sides. Add the slices to the sauce and cook for about 10 minutes.
Serve with cooked short grain brown rice and some steamed broccoli florets. Delicious!