Shallow-fried Tempeh with the lot!


Tempeh has a lovely nutty flavour with some hints of bitterness. I bought some recently at the market, it had been shallow-fried, and I loved it, so I am aiming to produce a similarly crispy, nutty experience!
So it’s interesting both in flavour and texture!

I have added some satay to marinate the tempeh and add some flavour, but it’s optional.

Preparation: 15min. Cooking: 20min

You will need a wok and a pan.

  • Cauliflower: 1/4 chopped
  • Snowpeas: 150g, string out
  • Carrot: 1, grated
  • Garlic: 1 clove
  • Ginger: 1tsp
  • Tempeh: 250g packet, cut in 1cm slices
  • Spring onion: 1
  • Coriander: 2 sprigs chopped finely
  • Satay marinade, optional, 2 tbsp
  • Soy sauce:2tbs
  • Rice bran oil: 2 tbs
  • Rice: 2 cups cooked in rice cooker

Let’s do it:

  1. Cover the slices of tempeh with optional marinade.
  2. Heat a frying pan, add 1tbsp of oil, place slices side by side.
  3. Cook until crispy and coloured on both sides.
  4. Whilst this is happening prepare your wok.
  5. Place ginger, garlic, cauliflower and 1 tbsp of oil, and bring the heat up, then add the snow peas and carrot. Cook at a high temperature for a few minutes.
  6. Add soy sauce in the wok, mix well, move away from heat.

Serve altogether with the rice and tempeh.

Bon app├ętit!

#snowpeas #tempeh #rice #cauliflower