So, it is day 7 of the veg challenge and today some participants came over to cook with tofu and tempeh. I think a lot of people are a bit mystified by these products. Most people have only had tofu in stir fries and they aren’t that impressed with it. This session was all about showing how just versatile these amazing products are and how they can be used to create high-protein dishes with lots of flavour and texture and even replace things that you can’t buy here in Jakarta like mayonaise. We made a selection of dishes and people brought side dishes.
Miso apple tofu
South Western tofu burgers
Autumn tempeh salad
I bought myself a grill pan at the weekend and I cooked this up. I pressed and drained the tofu for 10 minutes and then it was just marinated in mirin, garlic, ginger, soy sauce rice vinegar and thrown on the grill pan. The intense heat really dried out the tofu and made it really chewy. I served it with kale salad. MAKE THIS KALE SALAD… It is a total winner.
Yesterday, I went to Anotai, so I was able to stock up on some tempeh. I hadn’t had tempeh bacon for ages, so I thought I’d rustle up a batch.
Cookbook: The Vegan Table. You can also see a video demonstration of this exact recipe here. There are many recipes on line.
Ease of preparation: 5 out of 5
Accessibility of ingredients: 2 out of 5. Tempeh is hard to find here in Bangkok. You need a bit of perseverance and dedication. If you have access to a good health food shop, or something like Whole Foods you should be fine. Liquid smoke might be a challenge. Look near the BBQ sauces.
Taste: 5 out of 5, if you like tempeh. If you don’t then you probably won’t like it. Seb didn’t like it. He’s a bit weird about tempeh at the moment. I hope he’ll start to like it again. It is a great intro recipe to learn about tempeh.
Comments: I served this with banana and pecan pancakes which we served with maple syrup.
After the holiday decadence and the fact that Seb is not here, I am having lots of ‘bowls’ with things he doesn’t like. Vegan bowls are usually made up of a wholegrain, a vegetable, something ‘meaty’ and a sauce. In Appetite for Reduction, (a new cookbook) there are lots of ideas for ‘bowls’ made from various recipes from the book. I love these types of meals. They are so healthy and comforting. This one was brown rice, baked tempeh, steamed kale and a sauce made from tahini, miso and cashews. It was pretty delicious and so easy to make. Enough for tomorrow’s dinner too. Work starts again tomorrow. Oh well…