I love trying new ingredients in my kitchen and today i am working with Tempeh. I would be trying out tempeh for the first time and sharing with you a recipe which i think works really well for a person who is trying tempeh for the first time 🙂 Presenting a nutty, flavourful and protein rich stir fry – Tempeh peanut curry with broccoli & Asparagus.
Tempeh is like a cousin to Tofu and since i am such a tofu lover, it was just a matter of time before i would jump to experimenting with it. I have been looking for tempeh for a while now and i finally hit the jackpot when i found a slab at Trader joe’s. To be frank, i was a little skeptical about trying out Tempeh as i have heard it has a very distinctive nutty flavour which lots of people do not care for but the protein, vitamins and dietary fiber content advantage was good enough a reason for me to give it a go.
I tried a small chunk of tempeh by itself and to be frank… its not my favorite to eat on its own ! I would choose Tofu any day over it but i guess it is a matter of acquiring the taste. I’m not a fan of plain tempeh, but luckily, it’s a versatile food that can take on many different tastes depending on how you prepare it.. just like tofu 🙂
To think of it, many people tell me they don’t like Tofu for its flavour and/or texture and i love it to core. I really thought that i should not form an opinion about tempeh without trying it in some other form and thought of taking an thai curry approach. Since Tempeh is a soy product originating from Indonesia, i felt that connection needed to be made in my kitchen as well and i went ahead with it ! This curry is made using one of my favorite base – Peanuts !!
Tempeh Peanut Curry with Broccoli & Asparagus
Tempeh peanut curry with broccoli & Asparagus
- 200-250gms Tempeh , cut into cubes
- 2 cups broccoli florets
- 2 cups Asparagus, into into 1 inch pieces
- 1 tablespoon sesame oil (you can also use any other type of oil you have at hand)
- 1 tablespoon thin soya sauce
Peanut Curry Base
- 3 tablespoons peanut butter
- 1 tsp Sriracha/ hot sauce (optional)
- salt to taste
- 1 tablespoon orange marmalade/ apricot jam
- 1/4th cup water
- 1 tablespoon thin soya sauce
- 1 teaspoon ginger,minced
- 1 teaspoon/ 2-3 cloves of garlic,minced
- 1 tablespoon lemon juice (optional)
- Take a bowl and add soya sauce to it. Add in the tempeh pieces and marinate for a minimum of 20 minutes (you can also marinate it overnight)
- Take a wok and to it, add in the sesame oil and bring to heat. Once the oil is hot, add in the marinated tempeh and roast on both sides till well roasted. Remove the tempeh in a bowl.
- Continuing with the same wok, add in the asparagus and broccoli and saute on medium-high flame for a couple of minutes (cooking on high flame will bring a little char on the vegetables but retain the desired crunchy texture)
- Mix all the ingredients for the peanut curry base and keep ready.
- Pour the peanut curry base to the wok and saute for a couple of minutes. Add in the roasted tempeh and combine well. Cook on medium high till the sauce reduces and becomes a gravy. The tempeh peanut curry is ready. Serve on a bed of rice, couscous or quinoa.
Now that is one wholesome meal ! Tempeh soaks up the marination well and really brings a nutty taste to this dish which compliments the peanut curry base. My overall experience – 8/10 ! I was not disappointed with tempeh at all. It not only made the dish protein rich and satisfying but the nutty taste and that “bite” texture actually enhanced this dish. To add further proteins in this dish, serve it on a bed of roasted garlic quinoa (like i did) 🙂 Try it and i am sure you would like it !