Montag, 30. März 2020
Braised Tempeh with spinach and green asparagus (Slowly veggie)
- 125g brown sugar
- 1-2 tbsp soy sauce
- 300g tempeh
- salt
- 5 tbsp (vegetarian) fish sauce
- 5 tbsp rape seed oil
- 250ml vegetable broth
- 3 star anise
- 350g green asparagus
- 250g spinach
- 4 spring onions
- 1 garlic clove
- 15g fresh ginger
- 1 tbsp corn starch
- pepper
- 1-2 tbsp lime juice
- 1 tsp sea salt flakes

(1) Boil down super and 80ml of water into a thin sirup. Add soy sauce and let cool.
(2) Cut tempeh in 1 inch pieces and mix with sirup, salt, 4 tbsp fish sauce. Put into a freezer bag and marinate for 1 hour.
(3) Remove tempeh from marinade, dry with kitchen paper, save marinade. Heat 2 tbsp of oil in a roasting tin and brown tempeh from all sides. Add salt, marinade, 250ml water, broth and star anise and roast for an hour on low/medium heat with the lid on, turning tempeh several times.
(4) In the meantime, trim asparagus, wash and dry spinach, clean and half spring onions, finely cube garlic and ginger.
(5) Remove tempeh from roasting tin, bring the sauce to a boil and thicken it with corn starch dissolved in some cold water, season with pepper and remainig 1tbsp fish sauce.
(6) Heat 2tbsp of oi, add asparagus and spring onions and fry for 5 min. Remove from pan, heat 1tbsp oil in the same pan and fry spinach for 2 min. Add asparagus, spring onions, garlic and ginger, fry for 1 min. Add salt, pepper and lime juice. Springle with sea salt and serve with tempeh and sauce.

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