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DEEP FRIED TEMPEH WITH BROCCOLI RABE,
DULSE AND OLIVES
1 package tempeh
2 slices fresh ginger
shoyu (high quality soy sauce, found in health food stores)
safflower oil for deep frying
sesame oil for sautéing
2 bunches chopped broccoli rabe
several pieces dulse which has been rinsed and torn into small pieces
grainy mustard
pitted black chopped olives |
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Simmer tempeh block in spring or filtered water with the ginger and
several tablespoons of shoyu for 15 minutes. Remove from the liquid and
spread with the mustard. Cut into cubes and deep fry for about 10
minutes in the safflower oil which has been bought to a boil. Place on a
paper towel or on a brown bag to remove excess oil. Place the fried
tempeh in a skillet with some sesame oil and add the chopped broccoli
rabe and the dulse. Season to taste with the shoyu being careful not to
over season. Add the olives and saute for another 5 minutes.
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