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SWEET AND SOUR TEMPEH VEGETABLE DISH
Preparation time - 10 minutes!
1 slice tempeh, cut in 6 pieces
1 small carrot, cut in thin slices
6 string beans, cut in half
1 dried shiitake mushroom
oil for deep-frying
1/2 tablespoon mirin
1/4 tablespoon brown rice vinegar
1 teaspoon shoyu soy sauce
Blanch the carrot and the string beans in boiling water until almost
tender, drain, and set aside. Soak the shiitake mushrooms in a little
water until soft and cut in thin slices. Deep-fry the tempeh until
golden (about 4 minutes) and then drain on paper towels to take out the
excess oil. Put the mirin, vinegar, and shoyu in a small pan; add the
shiitake and bring to a boil. After 1 minute add the tempeh and continue
to boil until the liquid has almost disappeared. Put in a bowl and mix
the tempeh with the blanched vegetables.
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