John Myers
Ingredients for 2 servings:
- 200g tempeh
- 30 g kombu seaweed, whole or chopped
- 3 medium-sized carrots, finely chopped
- 100 g cherry tomatoes or date tomatoes
- 100 g bell pepper(s)
- 1 tsp sesame oil
- 3 tbsp soy sauce or tamari
- 2 tbsp mirin
- 3 tbsp sake
- some spring onion(s), in pieces
- some cress (garlic cress or regular cress)
- Oil for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes
a macrobiotic, vegan dish
Cut the tempeh (I prefer wild herb and lupin tempeh) into small rectangles or cubes. Fry in a pan with a little oil for about 3-4 minutes until golden brown, then drain on a paper towel or kitchen roll. Place the kombu seaweed in the center of a deep, heavy pot and let it soak, covered with water, for about an hour. Now cut the kombu into thin strips and return it to the pot. Tip: It’s even easier if you use chunky kombu (available at Asian markets). Add the fried tempeh, carrots, quartered tomatoes, sliced bell pepper, soy sauce, mirin, and rice wine, adding a little more water if necessary (to cover the tempeh). Cover and simmer over medium heat for about 20 minutes until the liquid has evaporated. Garnish with spring onions or shallots to serve. Garlic cress or regular cress also goes well with it. This recipe was developed by my father.
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