Tempeh is a great source of nutrients with the same protein quality as meat, omegas 3 and 6, and countless vitamins and minerals. It also tastes delicious! These nuggets are great for party snacks and can even be made into sausages. I find keeping fresh ginger in the freezer makes it easier to grate and add, as the juices don’t run all over the board and it isn’t as stringy.
Vegan | Gluten-free
TAMARI TOMATO SAUCE
Put a frying pan on a high heat and add:
Then deglaze the pan with:
Let it bubble for 1 minute, then add:
Simmer for 20 minutes until thickened.
Measure the rice into a sieve and rinse:
Cover and bring to the boil. Stir the rice with a fork, then replace the lid and turn down to a simmer. Simmer until you can’t see the water, around 10 minutes. Stir again, replace the lid and turn off the heat. Leave the rice to steam for 5-10 minutes. Give it one last stir with your fork before serving.
In a large mixing bowl measure:
Mix together well. Shape the mix into nuggets by scooping it up with a teaspoon and rolling and pushing into a flattish round patty with your hand. Mix the following oils together:
Heat up 2 T of oil at a time in a frying pan and fry the nuggets until golden on each side.
When you’ve finished frying the tempeh nuggets, use the same pan and quickly wilt the bok choy (alternatively, you could use broccoli or any Asian greens).
Put the sesame oil and bok choy in the hot pan. Turn a couple of times then add the soy sauce or tamari, cover with a lid and cook for 1 minute. Remove the lid and serve on a bed of rice, with the nuggets and Tamari Tomato Sauce.