Thai Tempeh with Lime Sauce

I served this recipe on a bed of brown rice with a side of steamed fiddleheads, mini asparagus, and sugar peas. Delicious!!



I wish tempeh was more widely available in Japan. I got it from a health food store in Tokyo. It wasn't expensive but Tokyo isn't extrememly accessible for me! If you can't find tempeh you can use tofu (I did this today with the leftover marinade). It is a different flavour (of course) but also good. I prefer the tempeh but really it is just a delicious sauce! Everything else has been modified to work with the ingredients available in Japan.

Ingredients:
240 g tempeh, cut into strips about 1" thick x 2" wide
1/4 cup lime juice (I supplemented it with half lemon juice)
1 tsp lime rind, finely chopped
1 tsp lemon rind, finely chopped
1 tsp ginger, finely chopped
1 large garlic clove, finely chopped
1 chilli pepper, seeded and finely chopped
1 tsp sesame oil
1 Tbsp brown sugar
1/4 cup soy sauce
Vegetable oil for frying

Method:
1. Combine lime/lemon juice, lime rind, lemon rind, ginger, garlic, chilli, sesame oil, brown sugar, and soy sauce.
2. Marinate tempeh. My recipe said over night but I only marinated mine for about 20 minutes and it was delicious.
3. Heat oil in a frypan on medium high heat.
4. Fry tempeh.
5. Serve!

The recipe then said to heat the remaining marinade with another tablespoon of sugar or so and make a thick sauce but mine didn't really thicken. I just drizzled a bit on the veggies. The sauce is a bit tart (even with the extra sugar) so don't over do it.

Garam Tofu Stirfry

Yet another last minute throw it together invention. I use a frozen corn, peas, and carrot mix a lot because they are quick and easy but fresh veggies are welcome too, of course.

Ingredients:

3/4 cup brown rice, uncooked
1 1/2 cups water

400 g tofu, drained and blotted
1 cup frozen mixed veggies
1 tsp garam masala (adjust to taste)
1/4 tsp ground cumin
1/4 tsp ground coriander
2 Tbsp soy sauce
1 Tbsp oil

Method:

1. Combine rice and water in rice cooker and cook for 35 minutes.
2. Fry tofu on medium high heat until browned.
3. Add soy sauce.
4. Add veggies (still frozen is ok).
5. Add spices.
6. Enjoy!