Apricot & onion tempeh

category: proteins | season: summer | uploaded: 16 February 2012

Sweet & nourishing

ingredients

  • 1 block of tempeh (cubed)
  • 1 handful of apricots (soaked in hot water for 15 minutes)
  • 2 large onions (finely sliced in half moons)
  • 1-2 garlic cloves (optional) (crushed)
  • shoyu (3-4 tablespoons)
  • apple juice concentrate (2 tablespoons)
  • 1 leek (finely sliced)
  • parsley
  • sesame oil
  • sunflower oil for deep frying

instructions

  1. Heat the sunflower oil and deep fry the tempeh until golden. Once all the tempeh has been deep fried, place in a bowl and marinate with 3 tablespoons of shoyu & 2 tablespoons of apple juice concentrate. Mix well & stir occasionally.
  2. Meanwhile, heat about 1 tablespoon of sesame oil in a pan. Add the sliced onions. Cook the onions for about 15 minutes until soft. You may need to add a little water if they start to burn. I used the soaking water from the apricots.
  3. Next, remove the apricots from the soaking water and chop into small pieces. Add the apricots, leek and the garlic to the onion mixture. Then add a little water, just enough water to cover the onions and apricots. Cook for a further 10 minutes until the liquid has gone.
  4. Next add the tempeh and the shoyu & apple juice concentrate. Mix well. Taste to see if it requires more seasoning. Add more shoyu if necessary. Cook until most of the liquid has disappeared.
  5. Serve with freshly chopped parsley.

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Serves

4

Preperation time

10 minutes

Cooking time

35-40 minutes

Category

proteins

Season

summer


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