Tempeh with Vegetables
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh | 230g |
| Cooked Chickpeas | 250g |
| Carrots | 180g |
| Zucchini | 140g |
| Eggplant | 100g |
| Spring Onions | 70g |
| Cashews | 60g |
| Fresh Ginger | 20g |
| Garlic Cloves | 2 |
| Fresh Chili Pepper | 1 |
| Sweet Paprika | 2 tsp |
| Soy Sauce | 60g |
| Water | 60g |
| Sesame Oil | 20g |
| Sesame Seeds | 1 tsp |
| Parsley | to taste |
Preparation Steps:
-
Prepare the Ingredients:
- Start by cutting the tempeh into thin strips. Next, peel and slice the fresh ginger into rounds.
- Wash and trim the vegetables: cut the eggplant into triangles, the carrots into rounds, and slice the zucchini into thin strips. Thinly slice the spring onions.
-
Cook the Vegetables:
- Heat a wok over medium-high heat and add half of the sesame oil. Toss in the ginger, fresh chili, and garlic cloves (smashed and peeled).
- Stir-fry for a few minutes until the aroma of the garlic and ginger infuses the oil.
-
Add the Spring Onions:
- Once the ginger and garlic have softened, add the spring onions to the wok and stir-fry for another 2 minutes.
- Pour in half of the soy sauce and let it simmer for 2-3 minutes until the liquid starts to reduce.
-
Prepare the Cashews:
- While the vegetables are cooking, spread the cashews on a baking tray. Place them in the oven at 180ยฐC (350ยฐF) for 8-10 minutes, or until theyโre golden and toasted. Once done, set them aside.
-
Add the Tempeh:
- After the soy sauce has reduced slightly, transfer the tempeh into the wok. Allow it to cook with the vegetables for another 3-4 minutes until lightly browned and well-coated with the sauce.
-
Finish the Dish:
- Add the remaining soy sauce to the wok and stir well to combine. Toss in the cooked chickpeas, paprika, and carrots. Stir-fry everything for another minute to ensure all the ingredients are evenly mixed.
-
Final Touches:
- Once the mixture has cooked through and the flavors have melded, remove the wok from the heat. Add the toasted cashews, sesame seeds, and a sprinkle of fresh parsley for added color and flavor.
-
Serve:
- Serve the tempeh and vegetable stir-fry hot, paired with rice or quinoa if desired, for a wholesome and satisfying meal.
Enjoy this flavorful and vibrant tempeh dish, packed with nutrients and perfect for a light yet filling meal. With the crunchy cashews and a delicate balance of savory, sweet, and spicy elements, itโs a delightful twist on a traditional vegetable stir-fry.
