Tempeh with Onion & Ginger Sauce

Pairing our pan fried tempeh with onions and ginger sauce, and delighted with the outcome. Each tempeh is infused with the fragrance of ginger and onion, making it so appetizing to go with rice. Simple recipe that can be done under 30 minutes!

Ingredients

• 200g tempeh (featured are our organic buckwheat tempeh and duo mixed tempeh - black soy bean + chickpea)

• 1 medium size onion, sliced thinly

• 1 thumb size ginger, cut into shreds

• 1 red chilli (optional)

• Coriander for garnishing

• 1 tablespoon organic black bean soy sauce (or any other soy sauce)

• 1 teaspoon dark soy sauce

• ½ teaspoon salt

• ½ cup water

• 1 tablespoon tapioca starch, mixed with 5 tablespoons water

• Oil for pan frying

Method

1. Heat oil and pan fry tempeh using medium heat. Remove for later use.

2. Heat about 1 tablespoon of oil and stir fry onions and ginger till browned and fragrant, about 3 minutes. Use medium low heat.

3. Pour ½ cup of water into the onion mix, followed by soy sauce and salt. Leave to boil.

4. Reduce heat and slowly stir in the tapioca mixture, stirring all the time till the sauce thickens.

5. Return the tempeh, stir in coriander and chilli to the sauce, mix well and serve hot

Do give this very simple recipe a try today!