Tempeh (pronounced TEM-pay) is a high-protein soy food that originated over 2,000 years ago in present-day Indonesia. It can be found packaged in most grocery stores near the refrigerated tofu section. Tempeh on its own has a nutty, mild flavor, and some brands add whole grains or seeds like flaxseed to the tempeh for extra nutrients.
1 cup long grain brown rice
1 ½ cups water
1 package (7 oz) of tempeh
1 red bell pepper
1 yellow bell pepper
1 head of broccoli
2 cloves garlic
1 Tbs. of olive oil (for sautéing)
a dash of sesame oil (for flavoring)
slivered or toasted almonds, pine nuts, or cashews
Measure one cup of rice and rinse it in a sieve or strainer; combine the rice with the water in a medium to large pot and bring to a boil.
While the rice is cooking, cut the tempeh into approximately one-inch cubes or chunks, depending on your preference.
Pour a tablespoon of olive oil into a deep frying pan and add the tempeh; as the tempeh is cooking, turn it frequently so that all sides are cooked. Note: Tempeh should be heated to 160 degrees Celcius in order for it to be thoroughly cooked; it is done when it is browned and crispy on all sides, but still soft in the middle.
Remove the tempeh with tongs and drain the excess oil on a paper towel.
Dice and chop some of the onion and all of the garlic, then wash and chop the veggies; add more oil to the frying pan and add the onion, garlic, and veggies until they’re cooked without being mushy. Alternatively, use a wok to stir fry the vegetables.
Combine the rice, tempeh, and vegetables in a bowl; add a small amount of sesame oil and a handful or more of slivered or toasted almonds, pine nuts or cashews. Toss.