Sticky soy tempeh and Asian style salad

So after my mediocre eating week last week, this week I have been getting back in the saddle. Priority #1 – find some interesting things to do with tempeh because, you know, it really doesn’t taste that great. I mean, it doesn’t taste bad, it’s just kind of….meh.

So why eat it? Well, I wrote recently about improving my gut health so I can improve my mental health. You can read about it here. So eating fermented foods is kind of like taking medicine. But medicine doesn’t need to taste blergh.

For me it’s not a taste thing per se, it’s a texture thing. Tempeh is solid but doughy, beany but pasty. To be honest, I wouldn’t necessarily choose to eat it, but it’s cheap (one package does 3-4 servings) and I am super keen on this gut health thing so I can max my chances of having good, and consistent, mental health.

First experiment was to stir fry it.

Sticky Soy Tempeh

  • 1 x 300g packet tempeh, diced
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • Chopped fresh chilli to taste
  • Wombok (Chinese cabbage)
  • Crunchy noodles
  • Spring onions
  • Coriander
  • A squeeze of fresh lime to serve (optional)

Mix the honey, soy sauce, rice vinegar, sesame oil and chilli and set aside a moment.

Stir fry the tempeh until browned and then throw in the sauce ingredients and then stir until sticky and shiny.

Slice the wombok thinly and toss with chopped coriander, spring onions and crunchy noodles – note, you could also serve this with crunchy stir fried veg if you prefer.

You can adjust the sauce to your personal tastes if you like it hotter or sweeter. Me, I prefer the tang of citrus so I squeeze some lime juice over the top to serve.

As you can see in the picture, I washed it down with a crisp dry rose that someone had given me for my birthday. That isn’t part of the recipe but it was still yummy.

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