Cauliflower & Black Pepper Tempeh
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Not a recipe for the faint hearted, it’s a substantial meal in a pan exploding with spicy, peppery, garlicky flavours. Finley chop the cauliflower into quick cooking pieces. If you do not have coconut oil, use clarified butter or extra virgin oil instead however the coconut oil adds extra flavour I think.
Serves 4
Ingredients
60ml coconut oil
3 shallots, thinly sliced
1 tsp chilli flakes
15 small garlic cloves, crushed
1tbsp grated ginger
60ml shouu, tamari, or soya sauce
2 tbsp water, plus more if required
225g tempeh (soya bean cake), sliced pencil thick
340g cauliflower, very thinly sliced
1 tsp freshly ground black pepper
Method
- In a large frying pan over a low heat, combine the coconut oil, shallots, chilli, garlic and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the shallots and garlic have softened – approx. 15 minutes.
- While the garlic is cooking, whisk together the shoyu and water in a small bowl.
- Increase the heat to medium-high and add the tempeh. Gently stir to coat the tempeh.
- Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover, then cook for about 3 minutes.
- Uncover, turn up the heat even more, and cook until the cauliflower and tempeh starts to brown. If needed ad a bit more water carefully 1 tbsp at a time
- Remove from the heat and stir in the black pepper to taste. Serve immediately.