1 medium onion
2 cloves garlic
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
sprinkle chilli flakes
cracked black pepper, to taste
1 tablespoon water
soy sauce/tamari, to taste
2 ounces tempeh, thinly sliced
1/2 cup frozen or fresh peas
1 medium zucchini, chopped
2 florets broccoli
1 heaped teaspoon tahini
toasted sesame seeds, to garnish
brown rice or steamed pumpkin, to serve (sweetness of pumpkin complements tempeh well)
1. Put a steamer on for steaming the vegetables. You could just add them to the tempeh pot, but I like to have the vegetables plain to complement the savory taste of the tempeh.
2. In a saucepan, sauté the onion and garlic. Mix the spices in a small ramekin with the water, making a little paste and add to onion and garlic. Spices need to be mixed with water first; doesn’t taste as good if you just chuck the spices in the pot, strangely enough. Add a swig of soy sauce.
3. Chop the tempeh into thin slices and add to the pot. Stir with a spoon to coat them in the spices. Add water to just cover and simmer for 10 minutes.
4. Steam the vegetables and if necessary, reheat cooked brown rice or pumpkin in streamer also. Just before serving, stir in the tahini. Garnish with sesame seeds.
Source of recipe: I wrote this recipe.