Asian kale with coriander tempeh

Ingredients for 4 servings:

• 350 g potatoes
• 4 tbsp soy sauce
• 2 cm ginger
• 2 garlic cloves
• 1 onion(s)
• 4 tbsp sesame oil, roasted
• 2 tbsp peanut oil
• 200 g tempeh (cilantro tempeh)
• 300 g kale, from the jar
• 2 cm ginger
• 3 garlic cloves
• 1 tsp chili flakes, Korean
• 4 tbsp sesame oil, roasted
• e.g. sea salt
• ½ tsp Szechuan pepper
• 3 tbsp soy sauce
• 3 tbsp apple cider vinegar
• 1 tsp lavender honey
• 2 tbsp peanut oil
• 2 tbsp sesame oil, roasted
• 4 sprigs coriander leaves, fresh
• possibly salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Peel the potatoes, dice them, and cook. For the coriander sauce, wash and finely chop the coriander. Mix together the vinegar, honey, sesame oil, and peanut oil and stir in the coriander. Add salt if desired. Dice the tempeh. Peel and finely chop the onion, garlic, and ginger. Heat 4 tablespoons of soy sauce, 4 tablespoons of sesame oil, and 2 tablespoons of peanut oil in a wok. Add the onion, ginger, and garlic and fry for 1 minute. Now add the tempeh cubes and fry everything together until the tempeh is browned. Remove from the wok and set aside. Peel and finely chop the ginger and garlic for the kale. Heat the soy sauce and sesame oil in a wok and sauté the garlic, ginger, and chili flakes. Add the kale and cook for 10 minutes. Add the pepper. Season to taste and arrange the potatoes, tempeh, and kale on a plate. Finally, drizzle with the coriander sauce. https://vegan-cooking-with-thalija.de/archive/1248