Sweet & Sour Tempeh

Feel Good Food

https://www.cutoutandkeep.net/projects/sweet-sour-tempeh • Posted by Hardie Grant

Serves 4
 Note: Grate a 1 cm knob of ginger, place in a muslin cloth
and squeeze out the juice.

You will need

2 tbsp dark roasted Sesame Oil 1 tbsp Shoyu 2 tbsp Mirin 150 g Tempeh cut into 3 mm ?strips? 1 Onion , cut into thick wedges? 1 Corn Cob , kernels removed Sea Salt 300 g Pumpkin , cut into? 2 cm cubes? 2 tsp Lemon Juice 1 tsp Ginger Juice (see note) 2 tsp Kuzu or arrowroot? dissolved in 2 teaspoons?cold wate

Project Budget

Time

Difficulty

Description

Serves 4
 Note: Grate a 1 cm knob of ginger, place in a muslin cloth
and squeeze out the juice.

Instructions

1. This is an easy one-pot dish that hails from the
Japanese style of braising called ‘nishime’. You simply
layer vegetables in a pan and braise them in liquid to
slowly develop a satisfying sweetness. You can alter
the ingredients, but make sure the onion goes in fi rst
before adding the remaining vegetables – from fi rmest to
fl imsiest. No need to stir as they become intimate when
left alone. Serve on rice, with noodles or as a casserole.
Heat the sesame oil in a heavy-based frying pan over
medium heat and sauté the tempeh for 3–5 minutes, turning
until crisp and golden. Remove, cut into triangles and set
aside to drain on paper towel.


2. Lay the onions in the base of a clean frying pan, followed
by the pumpkin and corn kernels. Add enough water to
come halfway up the vegetables. Season with sea salt,
cover, and simmer for 7 minutes over low heat, or until
the pumpkin is almost cooked.


3. Put the mirin, shoyu, lemon juice, ginger juice and kuzu
mixture in a bowl and stir to dissolve the kuzu.
Add the cooked tempeh to the pan with the vegetables,
then quickly stir in the dressing so that it coats the other
ingredients. Remove from the heat and serve.