Tempeh is fermented soya beans that are pressed together, very popular in Indonesian cuisine. Many western recipes require them to be steamed or braised but they best taste when fried golden brown and crispy.
Tempeh adds lots of protein and texture to this dish.
The Hollandaise Sauce is made from silken tofu and is a great alternative to the egg and butter version, the sauce keeps well refrigerated and can be made in advance. Replace the peanuts with any other nuts if you have allergy issues
Ingredients
- For the vegetables:
- 12 oz tempeh (cut in 1 inch squares)
- ½ cup vegetable oil
- 1 cup onions (chopped)
- 2 cloves garlic (sliced)
- 1 cup cauliflower florets
- 12 squash ribbons (cut from ½ a Kabocha squash)
- ½ tsp chili powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ cup vegetable broth
- 2 tbsp crushed roasted peanuts
- Sea salt, pepper
- For the sauce:
- ½ block silken tofu (4 oz)
- 3 tbsp soya bean milk
- ½ tsp turmeric powder
- ½ cup olive oil
- 1 tbsp lime or lemon juice
- Sea salt
Directions
- 1For the sauce
- 2Place the tofu with the milk, turmeric powder, salt and lemon juice in an up-right blender and blend to mix
- 3Slowly add the oil and you will see the mass coagulate like a mayonnaise.
- 4Check for taste
- 5The sauce holds the middle between Hollandaise Sauce and mayonnaise.
- 6You can make this sauce a day in advance and store in a closed container in the refrigerator.
- 7To finish the dish
- 8Tempeh can usually be found in flat square blocks in Asian stores. White in color and easy to slice in squares after frying.
- 9Heat the oil on medium heat in a skillet. Add the tempeh block and fry until golden and crispy about 5 minutes. Remove from the pan drain on kitchen paper and keep aside.
- 10Kobacha squash is pretty hard when raw, boil the squash in water for 3 to 4 minutes, it will soften enough to slice ribbons with a small knife.
- 11Remove all, but 2 tbsp oil from the pan. Add the onions and garlic to the pan and fry for I minute. Add the potato, cauliflower, chili, coriander and cumin powder, salt and pepper, mix well.
- 12Add the vegetable stock, cover the pan and simmer on low heat for 10 minutes or until the potato and cauliflower have softened.
- 13The broth will now have been absorbed by the potato and vegetable mix.
- 14Grill the squash ribbons on a heated grill for 1 minute
- 15Add the tempeh and mix through.
- 16Divide the mix over four individual plate and arrange the grilled squash ribbons in-between.
- 17Arrange some Hollandaise Sauce on the side. Top with the peanuts and serve warm
Tags
Nutrition Facts
- Calories284.614%
- Total Fat17.3 g27%
- Sat. Fat2.9 g15%
- Sodium55.4 mg2%
- Carbs20.3 g7%
- Fiber3.7 g15%
- Protein16.7 g33%
