Tamari tempeh with spinach and pak choi

  • 2 BLOCKS TEMPEH

  • 1 GARLIC CLOVE

  • 1T TAMARI

  • 1T MAPLE SYRUP

  • 1/2t GROUND DRIED SHIITAKE

  • 2T EXTRA VIRGIN OLIVE OIL

  • 2 BUNCHES LARGE (NOT BABY) SPINACH

  • 4 PAK CHOI

  • CUT THE TEMPEH INTO SLICES

  • CRUSH THE GARLIC WITH A LITTLE SALT IN A PESTLE AND MORTAR

  • ADD THE TAMARI, MAPLE SYRUP, GROUND SHIITAKE* AND OIL

  • PUT THE TEMPEH INTO A TUPAWARE BOX WITH THE DRESSING

  • PUT THE LID ON AND TURN THE BOX OVER A FEW TIMES UNTIL ALL OF THE TEMPEH IS COVERED

  • IN A LARGE SAUCEPAN BRING WATER TO THE BOIL, ADD THE SPINACH AND REDUCE THE HEAT

  • AFTER 5 MINUTES DRAIN THE SPINACH AND PUT UNDER A COLD TAP UNTIL IT HAS ALL COOLED DOWN

  • SQUEEZE THE WATER FROM THE SPINACH, AS MUCH AS YOU CAN

  • CHOP THE SPINACH, MIX WITH A LITTLE SALT AND 1T OF THE OIL, PUT ONTO A SERVING PLATE

  • IN A LARGE FRYING PAN FRY THE TEMPEH IN A LITTLE OIL ON A HIGH HEAT

  • DRAIN ON KITCHEN TOWEL AND LEAVE TO ONE SIDE

  • USING THE SAME PAN BRAISE THE PAK CHOI, ADD A LITTLE OIL, THE PAK CHOI, FRY FOR A COUPLE OF MINUTES

  • ADD A SPLASH OF WATER AND PUT THE LID ON, COOK FOR 5 MORE MINUTES

  • DRAIN ON KITCHEN PAPER, ADD A LITTLE SALT AND PUT ONTO TOP OF THE SPINACH

  • PLACE THE TEMPEH ON TOP

 

 

*GROUND SHIITAKE IS SOMETHING I PREPARE IN ADVANCE AND KEEP IN MY SPICE CUPBOARD. YOU SIMPLY GRIND DRIED SHIITAKE IN THE CHOPPER ATTACHMENT OF A BLENDER. ITS A GREAT THING TO USE FOR SAUCES AND STOCKS