Prep Time: 10 minutes

Cook Time: 10 minutes

Tempeh has one of those flavours that really needs to be disguised. Not saying that you shouldn’t try it, but more like you want to enhance its fermented cheesy flavour. A simple way to remove the initial cheesiness is to thinly slice the tempeh and fry it in vegetable oil until it is dark brown. This also crisps it up and improves the texture significantly.

1 block of tempeh

2 teaspoons tomato paste

3 cloves garlic

2 teaspoons ginger, chopped

Handful of basil leaves, chopped

Splash of soy sauce

Dash of sesame oil

Oil for frying

Cut the tempeh into finger length pieces that are approximately ½ cm thick. Heat a small amount of oil in a frying pan and toast each side of the tempeh until golden brown. Once crispy add the remainder of the ingredients and stir fry, being careful not to break apart the tempeh, as it is delicate.

Serve over rice, or rice noodles.

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