3 Tempeh Recipes for Deepavali!
Recipe developed by Chef Jais Hussain of Asian Market Cafe
Happy Deepavali! In the spirit of the Hindu Festival of Lights, below are 3 dishes which...
Happy Deepavali! In the spirit of the Hindu Festival of Lights, below are 3 dishes which you can prepare tempeh with an Indian flair - from small bites, mains to desserts. Yes, Angie's Tempeh in mithai desserts! Read on for more.
200 g (1 pack) Angie's Soybean Tempeh
2 tbsp neutral oil
1 tbsp minced garlic
1 tbsp minced ginger
4 dried red Byadgi chilli
1 shallot, cut into petals
1 1/2 tbsp chilli paste (prepared from rehydrated dried chillies)
1 green bell pepper, cut into bite-size pieces
1 1/2 tbsp soy sauce or tamari 1 tbsp tomato ketchup
1 tsp white vinegar
1 cup vegetable stock
1 1/2 tbsp cornstarch slurry (mix 1/2 tbsp cornstarch with 1 tbsp water)
To taste, Himalayan salt and sugar
To garnish, spring onion, finely slice
To serve, basmati rice
Cut tempeh into bite-size cubes. Bake tempeh in the air-fryer or oven at 170°C for 18-20 minutes until crispy, flipping halfway through.
In a large pan, heat the oil until it is hot but not smoking. Add the garlic and ginger and saute for 2 minutes. Add the dried chillies and shallot and saute for another minute. Once the onions turn slightly translucent, add the chilli paste and chopped bell pepper. Saute everything over high heat for 2 minutes.
Now add the sauce ingredients (soy sauce, ketchup, vinegar, and vegetable stock) then reduce the heat to low and let it cook for 2 minutes.
Add the cooked tempeh and cornstarch slurry to this sauce and stir everything together for a minute. Turn off the heat.
Transfer to a serving dish and garnish with spring onions. Serve with hot rice.
Chickpea Tempeh Ladoo. This "besan" laddu bliss balls are made with Angies Chickpea Tempeh instead of chickpea flour. Gently arousing with cardamom and studded with chocolate chips, you can't stop at one! A dish created by Sabrina of Straits Raw Kitchen, Angie's Tempeh customer.
200 g (1 pack) Angie's Chickpea Tempeh
3 tbsp jaggery, shaved
2 tbsp coconut oil or grass-fed ghee
1 tbsp tahini
1/4 cup unsweetened cacao chips
Cut tempeh into bite-size cubes. Boil tempeh for 5 minutes, then drain well.
Place ingredients except cacao chips in a blender and blend to a paste. Transfer mixture to refrigerator to cool and firm up. Once firm, roll into balls and press in cacao chips.