Japanese Tempeh
Ingredients
- 1 10 ounce package of tempeh
- 2 inch knob of ginger, peeled and sliced
- 1 teaspoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon tamari
- 1 cup of water
- ½ teaspoon dill
- ½ teaspoon sea kelp
- 1 clove of garlic, minced
- Garnish with parsley or scallions
Instructions
- Cut the tempeh in half and then cut each in half again, lengthwise to create 4 thin slabs
- Spread the ginger slices out on the bottom of a frying pan. Heat the skillet on medium high. Add the dill, mirin, tamari, sea kelp, dill, honey, sugar, garlic. Place the tempeh slabs on the top of the ginger. Fry for a few minutes until almost all of the oil is absorbed. Flip the tempeh over and add the water. Cook for a few minutes until tempeh absorbs the water and is brown on both sides. Serve garnished with parsley or scallions. Serve in sandwiches with lettuce tomato, sprouts, red onions, tofu, mayonnaise and mustard.
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Dr. Kasia Kines, DCN MS MA CN CNS
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