Working with Tempeh (the Indonesian fermented soy protein), we made Tempeh-do-pyaza. This was accompanied by a south indian style okra stir fry (non-slimy), cardamom flavored brown rice and a carrot pudding stewed in almond milk.
Ingredient List for Tempeh Stir Fry recipe:
Instructions:
- Heat 2tbsp oil in a cast iron skillet, once oil is hot, add the dry spices - Cumin seeds, coriander seeds - let it splutter for a min, lower the heat and add dry red chilies, after lightly smoking them, add the tempeh and cook with occasional stirring, flipping so both sides appear fried.
- Remove tempeh and set aside in a bowl. Reduce the heat.
- Next add remaining oil, add chopped onions, garlic and ginger and stir for 2-3 mins till they brown and release aroma.
- Add carrots and sprinkle some salt, turmeric and cook for few mins, then add bell peppers and also reintroduce the tempah in the skillet and toss around well so it's coated well with the spices and vegetables.
- Take off heat. Optional - Garnish with fresh chopped cilantro and spritz with lime juice prior to serving (or provide a lime wedge with the dish).
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| Jordan working the tempeh! |
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| The finished meal |
Some of the appetizers we had prior to the meal
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| bourbon |
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| Papads and chickpea-spinach hummus dip |
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| Okra cury |
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| Happy diners! |
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