Tamari tempeh with spinach and pak choi

Tempeh is such an underused ingredient, often being sidelined by it’s squidgy cousin, tofu. But tempeh should not be overlooked. It has an entirely different flavour and texture to tofu and contains fermented soybeans which are great for your gut. It soaks up thin sauces much quicker than tofu.

This recipe makes 4 portions

2 blocks tempeh

1 garlic clove

1 teaspoon tamari

1 teaspoon maple syrup

½ teaspoon ground dried shiitake (optional)

2 teaspoon extra virgin olive oil

2 bunches large / true (not baby) spinach

4 pak choi

Cut the tempeh into thin 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 1 teaspoon of the oil, put onto a serving plate

In a large frying pan fry the tempeh in a little oil on a high heat until they are golden brown

Drain on kitchen towel and leave to one side

Using the same pan add a little oil then the pak choi and 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. It’s a great addition for sauces and stocks