Hello hungry ones!
Moving in Indonesia, I have grown to love tempeh. I didn’t like it before because I found it too bland. The reason for that, I found out, is the freshness of the tempeh (which is ironic because it is actually fermented – freshly rotten?). Here, it is sold in bricks directly from the source! You can see the vendors trimming the blocks and when you touch it, it’s actually warm to touch.
It’s one of the most protein-rich foods out there, and as a vegetarian, I need this. One cup of tempeh gives you 62% of your daily protein needs. It is also rich in iron, magnesium and calcium as well! The texture is quite meaty too, making it a good meat substitute!
The next recipe is one of the easiest to make. I like it because it’s nutritionally sound and yummy, but most of all, easy to make!
What you need:
- 150 g tempeh, cut into strips or sheets
- 150 g shiitake mushrooms, sliced
- 1 bunch bokchoy, cut into wide parts
- 1 tbsp coconut oil, for sauteeing
- 1 clove garlic, chopped finely
- soy sauce, to taste
- pepper, to taste
What to do:
1. Heat oil and fry the garlic until fragrant. Add the tempeh and stir it until it’s golden in colour.
2. Add shiitake mushrooms. You can add a splash of water to moisten it if it’s too dry. When the mushroom is cooked, add the bokchoy.
3. Stir fry quickly for 3 minutes when the leaves turn bright green, turn the heat off. Add soy sauce and pepper. Serve hot!