This recipe comes from One Green Planet
4 oz tempeh
1/2 cup water
1/2 tsp salt
1/3 tsp ginger paste
1/4 tsp garlic powder
red chili powder or cayenne to taste
2 tsp soy sauce
2 tsp lemon juice
1-2 Tbl maple syrup
1 tsp oil
Salt and pepper to taste
Directions: Cook the tempeh cut into strips in equal amounts of water (4 ounces of tempeh, 1/2 cup of water). Add salt, ginger, garlic powder, red chili powder, soy sauce, 1 tsp lemon juice and a teaspoon of maple syrup and cook covered on low medium heat for 10 to 12 minutes until temple doubles and the water is all absorbed by the tempeh. Add the oil to the pan, and toss the tempeh to coat. Add 1 tsp of soy sauce and two tsp of maple syrup and a little grated fresh ginger (optional). Mix well to coat and let thicken and sizzle for half a minute or more depending on how black/charred you want the tempeh.
Toss your favorate greens, cherry tomatoes, in lemon juice, maple, soy sauce and black pepper and salt to taste. Tope with tempeh.
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