black pepper tempeh

September 21, 2011

This recipe seems to be getting a lot of air time. It’s Heidi Swanson’s from super natural every day. It just occurred to me how wonderful it is to be able to go on the web, look up a recipe, and find dozens of versions from all over the world. Perhaps I should have clued into the amazement of this earlier but, alas, I didn’t and it’s a pleasant discovery. All the variety, individuality, creativity, uniqueness, and collective interest is wonderful. One recipe I found added mushrooms to this dish which is something I wondered about adding last night but didn’t – more from laziness than anything. But I agree with whoever that person is that added mushrooms wherever they are – great idea.

3 tablespoons extra-virgin coconut oil

3 shallots, thinly sliced

1/2 teaspoon red pepper flakes

15 small cloves garlic, smashed

1 tablespoon peeled and grated fresh ginger

1/4 cup natural cane sugar

1/4 cup water, plus more if needed

8 ounces tempeh, sliced pencil-thin

12 ounces cauliflower, very finely chopped

1 teaspoon freshly ground black pepper, plus more if needed

In large skillet over low heat, combine the coconut oil, shallots, red pepper flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes.

While the garlic is cooking, whisk together the shoyu, cane sugar, and water in a small bowl.

Increase the temperature under the skillet to medium-high and add the tempeh. Gently stir to get it coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes. Uncover, turn the heat up even more, and cook until the cauliflower and tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately.

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