The perfection of tempeh.
Tempeh is always on my weekly food list and is less processed than tofu, is also a better option for your proteins intake. The best way to cook tempeh is with a good marinade that can turn this food into everything you want.
One of my favorite way to have tempeh is like in this recipe: marinated with soy sauce and rice vinegar, stir-fried with a tender leek and crunchy almonds. Intensively flavored with the lemon zest and its juice.
facts: tempeh, being a fermented food, contains probiotics, helps the bones because loaded with vitamin k and low the cholesterol.
The jasmine rice is just perfect for this recipe, it balances the richness of flavors offered by tempeh and the lemon. Another interesting variation on the theme is adding a banana or an apple, carrots and curry paste for a Japanese curry rice.
Some grated ginger will give also that extra hint of spicy aftertaste. I like to top with a lot of fresh coriander.
Almonds lemon tempeh rice
- 200gr tempeh
- 1 cup almonds
- the juice & zest of 1 organic lemon
- 1tbs cornstarch
- 1 chopped leek
- fresh coriander
- 1 cup jasmine rice
- 4 tbs soy sauce
- 4 tbs rice vinegar
- a splash of maple syrup
- marinate the tempeh with soy and rice vinegar, let it rest for 30 minutes
- cook the rice according the package instructions. I cooked the rice in my rice cooker, I add 1 cup of water for 1 cup of rice.
- chop the leak and stir-fry with a tablespoon of olive oil. Add a bit water to let the leak cooking.
- add the almonds, stir, and finally add the tempeh together with the marinate solution, the lemon grated zest and the lemon juice.
- cook at low heat for about 5 minutes, add pepper, a splash of maple syrup and add the cornstarch. Combine with a spoon until the starch is well dissolved.
- serve on a plate with rice, fresh coriander, and some black sesame seeds.