Tempeh kebabs with sweet and sour sauce
category: proteins | season: spring | uploaded: 4 July 2006
ingredients
- 1 block tempeh, thawed
- 2 cups cold water
- 1 small piece of kombu
- 1 to 2 tbsps shoyu
- 4 thin slices ginger root
- 1 bay leaf
- 2 shiitake dried mushrooms
- 2 tbsps sesame oil
- selection of vegetable pieces (see below)
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- For the sauce
- rice or barley malt
- rice vinegar
- kuzu
instructions
- Place water in a pan with kombu, shoyu, ginger bay leaf and shiitake and bring to boil. Add tempeh and simmer for 20 minutes. Drain, pat dry with kitchen paper, cut into 16 cubes and fry hot oil until golden, turning frequently. Drain on kitchen paper. yeah
- Lightly boil 2 or 3 brightly coloured vegetables such as corn circles, broccoli florets, mushrooms, radishes, carrot rounds, small onion quarters, cauliflower florets, red pepper squares. Refresh under cold water and drain.
- Skewer the tempeh and vegetables attractively onto wooden kebab sticks (4 or 8). Take the tempeh cooking liquid, strain and reheat. Adjust the seasoning if necessary and add some rice or barley malt and a little rice vinegar to make a sweet and sour taste. Thicken with some kuzu dissolved in cold water and either serve in a sauce dish or pour over each kebab and serve. Serve a little raw grated radish or daikon with each kebab.