Wednesday, April 22, 2015

Chili Tamarind Tempeh

This is an umpteenth variation on the braised tempeh I always make, and maybe the best yet. It's delicious and easy. I served it over rice with steamed kale, garnished with scallions, cilantro, and sesame seeds.

Chili Tamarind Tempeh

1 block tempeh, cut into small triangles
1/2 onion, sliced
3 cloves garlic, minced
1 small red chili, sliced
1 TB ginger, mined
1 TB tamari
1 tsp tamarind extract
1 tsp lemon juice
1 tsp sugar
3 TB water
1 stalk celery, sliced
scallions, cilantro, and sesame seeds for garnish

1. Heat oil in large frying pan, then add tempeh and pan fry on each side until golden brown.
2. Move tempeh over to one side and on the other side, add the onions and saute until a bit soft.
3. Add garlic, chili, and ginger to onions and continue sauteing. Then mix together with the tempeh.
4. Mix tamari, tamarind, lemon juice, sugar, and water together then add to frying pan. Also add celery. Cook uncooked over medium heat so that the liquid cooks off.
5. Serve hot with garnishes. Serves 2-3.

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