This will be a coming NEW food TREND.
This meal will make you happy once you get over the fear of cooking with this ingredient.
And this is the most delicious recipe to make with it and get over that hurdle.
New to tempeh or perhaps have always wanted to try it but have been apprehensive to?
It's time and and this trend setter is sure to put a smile on your face, fill your belly and come with the wow factor. I'm sharing the best restaurant-quality tempeh recipe you’ll be cooking for ages. Easy to make, high in protein and packed with flavor and all the good feels!
This sweet and spicy garlic chili tempeh paired with a silky, flavorful, and luxuriously spicy-sweet moorish sauce will is restaurant worthy and easy to do at home. Served with easy and fast-to-cook greens and wholesome brown basmati rice. This dish is perfect for meal prep and or a great dinner!
https://dereksarno.com/
Spicy Sweet Chili Garlic Tempeh
Ingredients:
(Serves 6):
3 blocks tempeh, poached, drained, cooled, and cut into triangles
500 g spring greens (collards or spring loose leaf cabbage) - can use all kale or any green
1 head Dino/Cavolo Nero/Lacinato kale, cleaned and chopped
1 small head red cabbage, quartered and julienned
1 large leek, cut into ¼ inch rounds
Sesame oil, to taste
Green onion, chopped for garnish (optional)
1 cup brown basmati rice
Spicy-Sweet Garlic Chili Sauce:
¾ teaspoon white peppercorns, pulverized
1 star anise, pulverized
1 lemon, zested and juiced
5-6 cloves garlic, smashed
4-5 tablespoons ginger, smashed
6-10 bird's eye chilies, smashed
1 cup soy sauce
1 cup water
2-3 tablespoons rice vinegar
4-5 tablespoons brown sugar
Slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water
Add all ingredients to a pot, bring to a slow boil, then simmer, whisk in the slurry and let simmer for 5 -8 minutes to thicken and cook out the starch. . Stirring often.
Greens Preparation:
Destem, cut, and clean all the greens. Add to a large bowl.
Boil water separately. Add to the bowl of greens and let sit for 3-5 minutes to blanch.
Drain, rinse with cold water, and squeeze out extra water. Ready for sautéing.
Dry fry the red cabbage in a hot skillet until wilted with crispy golden-brown edges. Add to the greens.
Rice explained in the video.
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