Being a vegetarian, tempeh has become a delight to me n my favourite ‘staple’.
My cooking method: i go for ‘steaming’ for most of my cooking, as i like to contain the freshness n convenience of cooking. Plus my kitchen is open style, so no frying for me!
And i put all ingredients into a dish n steam
As easy as that.
soy tempeh ( use 1/2 of the packet, chopped into cubes), with ladyfingers, mushrooms, a few cherry tomatoes, 1 garlic (sliced), few slices of ginger n add a teaspoon of olive oil, a teaspoon of sesame oil, soy sauce, pepper, a dash of Tasmania purple seasalt,
Time:10minutes.
Some may feel it’s too bland n tasteless, but to me this is my kind of food n I simply love it. Its actually very healthy n nice.
must credit: Angie’s tempeh is so fresh n yummy too. I have also tried the black bean tempeh. Vary the vegetables too, like asparagus, chinese spinach..
N its 1 healthy dish for my meal, if its for breakfast, just like this, and with my morning cup of coffee n sometimes a treat, like pastry, i am satisfied.
If its for lunch, i may cook some quinoa+rice or mee sua, or tang hoon, n add to it to make it a fuller meal.
I may cook a separate miso or tofu soup. Otherwise i m contented.
Thank you Angie’s tempeh, for making such awesome tempehs. 👏👍💕🌷🙏
