Saturday, November 2, 2013


A lot of people really hate the taste of tempeh! Even the thought of fermented soy is a little strange. For a long time I was one of those people. The problem a lot of people run into is they try to substitute tempeh in recipes that call for tofu. Where tofu doesn't really have a taste of its own, tempeh has a bit of a sour fermented taste to it and therefore is not so easily masked by other flavours. I must say once I began to understand that tempeh has to be treated as its own food I started to like it more and more. The trick is to pair it with really bold flavours and to embrace the fermented taste it gives off. 

I'm loving being at school for Traditional Chinese Medicine at the moment and in my spare time often read up on the TCM indications for various foods. We all know that fermented products are good for us because they give us that friendly bacteria that makes our tummies so super happy. Well tempeh is no different and it has the added bonus of being held together with rhizopus mold which produces a substance that increases the body's resistance to infection. Tempeh is a cooling food with moistening properties. It is therefore very good for individuals with heat and dry conditions. The Fall season is the perfect time to be eating tempeh as it is associated with the metal element which governs the lung and large intestine. Many people during this season suffer from dry lips, skin, throat and constipation. So if you suffer from any of these symptoms during the may want to creep some moistening foods like tempeh into your diet.

Tasty Tempeh Bowl
Serves 2-4

✿ 3/4 cup sun dried tomatoes
✿ 1/2 cup cashews (soaked for 3 hours or more)

✿ 1 tbsp nutritional yeast
✿ 1/4 tsp sea salt
✿ 1 cup spinach
✿ 2 tbsp lemon juice
✿ 3/4 cup water

✿ sunflower oil
✿ 1 cup red onion (finely chopped)
✿ 2 cups broccoli florets
✿ 2 cups zucchini (roughly chopped)
✿ 2 cups bok choy (roughly chopped)
✿ 2 cups tempeh (cubed)
✿ 1 cup bean sprouts
✿ 1/4 cup basil (finely chopped)
✿ 1/2 cup green onion (finely chopped)
✿ 1/2 cup water

1) Make the sauce by adding all of the ingredients into a blender and blending until smooth. Set the sauce aside.
2) Heat a large frying pan or wok on medium heat. 
3) Add a little bit of sunflower oil to the pan followed by the chopped red onion. Fry the onion for about 1 minute.
4) Add the broccoli and zucchini to the pan and fry for another minute or so.
5) Add the bok choy, tempeh and sauce to the pan. Stir the sauce around so it coats all of the vegetables and the tempeh. Continuously stirring, allow these ingredients to cook together for a few minutes. 
6) At this point add the 1/2 cup of water to the pan and stir to mix. 
7) Add the bean sprouts, basil and green onion and allow to cook for about a minute.
8) Remove the frying pan / wok from the element. 
9) Serve. 




  1. How many servings does this recipe yield please?

  2. My apologies for not including the number of servings. This recipe serves 2-4 people depending on the portion size.


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