Here's a second, easy recipe to cook tempeh.
(Please check the other one on: https://www.tasteandlive.net/post/tempeh-peanut-satay-stir-fry ).
This is a bright and colorful stir-fry; the tamarind paste together with the lemon gives this dish a tangy twist.
For a gluten free dish you can use rice noodles.
Servings: 2/3 - Preparation time: 15 minutes - Cooking time: 20 minutes.
100g kale and/or 100g broccoli and/or 1 1 handfuls of spinach leaves
1 red pepper
few spring onions
2 nests noodles
40gr Tamarind Paste
50gr Tamari Sauce
Chilli (to taste)
2 garlic cloves
1 organic lemon (zest and juice)
In a medium bowl mix together Tamarind paste and Tamari sauce (add 1 tbsp of brown sugar - optional).
Add the chilli, grate in the garlic and the lemon zest then squeeze in the juice and stir.
Chop the tempeh into bite-size chunks, clean the kale and remove the thick cores, clean and wash the spinach and cut the broccoli into small pieces, halve the pepper deseed and slice thinly then cut the spring onions into thin slices, removing the root.
Put the oil in a frying pan on medium heat, fry the tempeh for 3-5 minutes until is golden; scoop it out onto a plate.
In the same pan, add the, kale and/or broccoli and spinach leaves, pepper and onions a few tbsp on water and fry another 5 to 10 minutes.
Cook the noodle in salted boiling water (check the cooking time on the package) and drain them then return the tempeh to the pan together with the veggies and the noodles, and add the tamarind mixture tossing for 2/3 minutes.
Divide into 2 serving bowls and serve.