Spicy Tamarind Tempeh
Have you seen the tamarind paste on the shelves and wondered what can I do with that? It's perfect for adding a bit of a tang to dishes and this is one of our favourite ways to use it with creamy coconut and nutty tempeh. Yum!
200g Better Nature Tempeh (both plain and smoked work really well)
1tsp Thai Taste Tamarind Paste
2tbsp Thai Taste Sriracha
1tbsp ginger garlic mix
2tbsp Soy Sauce
100ml Suma Coconut Milk
½ Bunch Coriander
1 Small Red Onion
1tbsp Vegetable Oil
1. In a frying pan heat the vegetable oil over a medium heat until shimmering and hot. Finely slice the red onion and fry until golden and starting to crisp.
2. While that cooks make the ginger garlic mix by crushing equal amounts of garlic and ginger, pop aside.
3. Crumble to tempeh into the pan and continue frying until the tempeh is golden. Then add your ginger garlic mix and fry until fragrant.
4. Dilute the 1tsp of tamarind paste in 100ml of water and add it to the pan, deglazing anything that has got stuck then add in your soy sauce and coconut milk. Bring to the boil and then reduce the heat and simmer for 3-4 minutes until the sauce has thickened and the tempeh is tender.
5. Finely chop your coriander (stalks and all) and and stir through the sauce.
Serve with noodles, rice, veggies or whatever you fancy! Here we've got Clearspring udon noodles and some steamed broccoli and green beans.