Toasted sesame oil to fry tempeh, plus 1 tablespoon
8oz Tempeh, sliced into bite sized cubes
1 Medium onion, diced
1/8 Teaspoon sea salt
1 Large carrot, cut into matchsticks
2 Cups bulghur wheat
1 Cup whole wheat rotini or elbow noodles
5 cups spring water
3 tablespoons of shoyu
2 Tablespoons mirin
1/8 Teaspoon brown rice vinegar
Kernels from 1 ear of corn
2 Stalks celery, diced
In a large frying pan, heat sesame oil over meidum heat. When hot (but not smoking) add tempeh, frying the cubes until browned and crispy. Remove from heat and let drain on paper towels. Set aside.
In a large saucepan, heat 1 tablespoon of sesame oil over medium heat. Add onion and salt and saute until translucent. Add carrot and saute for a few more minutes. Pour in bulghur wheat and noodles, stirring them into the vegetables. Fold in tempeh. Mix water, shoyu, mirin, and vinegar altogether, and add to pot. Bring to a boil uncovered, reduce flame to low, cover, and place on flame deflector. Let simmer 15 minutes. Add corn and celery. Cook for 5 more minutes. Remove from heat and let sit a couple of minutes to prevent sticking. Serve.
-This dish was solid comfort food, a fast one-pot meal. We thought it could have been made with half the tempeh though.
All recipes posted with permission from Jessica Porter