What’s this on the picture… you can ask. I didn’t know either until I met tempeh in October. Tempeh is a traditional soy product originally from Indonesia (especially popular on the island of Java where it is a staple source of protein). It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.
Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.
Have you tried tempeh before? You should give a chance to it!
Black Pepper Garlic Tempeh With Cauliflower
(Recipe: Heidi Swanson – Super Natural Everyday)
Ingredients (serves 4)
– 250 g tempeh, sliced pencil-thick
– 340 g cauliflower, very finely chopped
– 3 medium red onion, chopped
– 10 big cloves garlic, smashed
– 1 tablespoon fresh ginger, peeled and grated
– 1 teaspoon chili flakes
– 1 teaspoon ground black pepper
– 3 tablespoons soy sauce
– 2 tablespoons water + more if needed
– 20 g cane sugar
– 3 evőkanál coconut or olive oil
In a large pan heat coconut oil, then start cooking slowly the red onion, chili flakes, garlic and ginger. Stirring occasionally cook over low heat for 10 minutes.
In a small bowl mix together soy sauce, cane sugar and water.
Increase the temperature under the pan, add tempeh. Stir to get the tempeh coated. Add soy sauce mixture, simmer for 2-3 minutes then add cauliflower. Cover the pan with a lid and cook for 5 minutes. Uncover, increase the heat and cook/roast until the tempeh and cauliflower get golden brown. Add 2-3 tablespoons water (for not getting it burnt). Remove from the heat and add black pepper.
Serve immediatelly. We ate it with cooked brown rice.