Tempeh, about a pound
1 small onion, chopped
1 grouping of garlic, chopped
2 Tablespoons fresh ground ginger
two bell peppers chopped in 3/4 inch square pieces or thereabouts
a double handful of asparagus stalks. (I used purple and green)
olive or vegetable oil
garlic chili sauce
The tempeh soaks up too much oil when cooked with the veggies, so I like to brush the surface of the tempeh cake with a mixture of vegetable oil, sesame oil, a little soy, some ginger, and a little garlic chili sauce. Then I bake it on parchment paper at 350 degrees for about 30 minutes, until it looks golden brown, then cut it into roughly inch square pieces.
I start by cooking the onions, garlic and some more ginger in a little oil over medium heat.
When the onions are translucent, I add the chopped bell peppers. When the peppers are about half done, I add the cut up asparagus. When that is about half done toward tender, I add the sauces, stir them up, and add the tempeh.
After cooking for a few more minutes I add a bit of water toward the end if the tempeh has soaked up the liquid, then serve over rice.
The 'rice' we used today is called 'Premium 6-grain rice' from Kagayaki; a blend of black, red and brown rice, purple barley and rye berries. YUM!