TEMPEH WITH VEGGIES
Hello, dear readers. I hope you are well, and looking forward to the unfolding of this week. In order to start the week on a positive note, here is a recipe for a quick, colorful dish which will not only cheer you up, but it will also help you watch your calories. Today’s recipe is Tempeh with Veggies. Tempeh is one of the many soy derivates. Due to it being fermented, tempeh has increased benefits for the health of those who consume it. It must be cooked before consumption, either by frying it, grilling it or baking it in the oven. Like its brother the Tofu, Tempeh also absorbs the flavors around it, which makes it an ideal meat replacement and a great idea for a Meatless Monday dinner.
Ingredients for the Fried Tempeh with Veggies:
- 400 grams tempeh (a block – to be found in most Asian shops)
- 100 ml vegetable oil (the tempeh absorbs oil like crazy during frying)
- 1 tsp shrimp paste
Preparation method for Tempeh with Veggies:
Heat the oil in a wok. Add the shrimp paste, then stir to dissolve it in the oil. Add the cubed tempeh. Fry for 7-10 minutes, until golden brown. Set aside on a few sheets of paper towls, in order to get rid of some of the oil.
Ingredients for the Stir-Fry Vegetables:
- 3 tbs vegetable oil
- 2 tsp sambal oelek
- 3 tsp ketjap manis
- 1 tbs fish sauce
- 3-4 spring onions, chopped
- 1 red bell pepper, chopped
- 100 gr sweet corn
- 100 gr beansprouts
- 150 gr sugar snaps
- 200 gr rice, previously cooked (a day old rice is the best)
Preparation for Tempeh with Veggies:
Heat the oil in a wok. Add the sambal oelek and fry it for one minute on the highest setting. Add the chopped spring onions and stir fry for a couple of minutes. Add the corn, then the ketjap manis and the fish sauce. Fry for 2-3 minutes, then add the bell pepper and the sugar snaps.
After 2 more minutes, add the rice. Keep stirring all the time, in order for the ingredients to be evenly covered in sauce. The last things to add are the beansprouts and the previously fried tempeh, after which you can switch off the heat, but keep stirring for 2 more minutes.
Stir-frying is supposed to be a way of barely cooking the vegetables, thus keeping them crunchy and full of vitamins. They should be cooked less than enough. You should end up with more solids than sauce. Now all you have to do is get a plate. Enjoy!