I have been so guilty of not using more tempeh in my cooking. After all I am an Indonesian girl , born in Java, and Indonesia is the birthplace of tempeh. So here it is, my stir fried gingered tempeh with organic red spinach, shiitake, and yellow bell pepper. This dish is Asian, I think, because of the ginger, tempeh, tamari and rice vinegar. I created this dish 'out of the blue' when I was so busy with my overly active Toastmasters clubs and needed to cook something easy and fast.
I found this beautiful organic red spinach at Mother's market. It is so delicious that I went back the next week for more. It tastes just like regular spinach except that it has red stems. If you can't find red spinach, swiss chard, or kale will do.
I also found a great tempeh product, Tofurky brand, that is not bitter. Therefore, I don't need to steam the tempeh first (Indonesians never steam tempeh before use. Maybe, because we always get them fresh?). Below is a picture of marinated tempeh, chopped ginger, chopped garlic, and diced yellow pepper, the main ingredients of this dish.
Then, I added shiitake mushrooms at the last minute. Remember, this is not a 'planned' recipe. The tempeh marinade was also an 'idea' that came out of my brain after I made this Herb Crusted Tofu from Everydaydish. After I made the delicious tofu dish, I had a left over marinade that I didn't want to throw away. I dumped in tempeh into the marinade (tamari, marsala, and water). Isn't that super easy?
I think this dish was very satisfying and yummy. I served it on top of a bed of brown jasmine rice.
Gingered Tempeh with Red Spinach, Yellow Pepper, and Shiitake Mushrooms
8- 10 oz. tempeh
2 bunches of red spinach (about 1.5 - 2 lbs.)
1 red, yellow, or orange bell pepper, diced
10 shiitake mushrooms (fresh or dried), sliced
Note: if using dried, soak in warm water for 30 minutes
4 cloves garlic, chop finely
2 Tbsp. fresh ginger, chopped finely
3 Tbsp. Tamari
2-3 Tbsp. rice vinegar
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
1/2 cup Tamari
1/2 cup Marsala wine or white wine
enough water to cover the tempeh to marinade
drizzles of roasted sesame oil
1 Tbsp. roasted sesame seeds
1/2 Tbsp. Korean red pepper (optional)
- Marinade tempeh for 1 - 4 hours (or leave overnight in the fridge).
- Drain tempeh and cut in 1/2-inch cubes.
- Cut and clean red spinach by washing them in a big bowl of water. Drain but don't pad dry. Set aside in a bowl.
- Heat olive oil in wok or large frying pan. Add garlic and ginger. Saute for 1 minute.
- Add bell pepper and saute for 3 minutes.
- Add shiitake mushrooms and tempeh. Saute until tempeh is brown. Add water to prevent sticking. Don't add too much water since there are water in the spinach.
- Add red spinach in batches (3 or 4 batches). After each batch, stir over and under until spinach is wilted. Water/juice will come out of the spinach which will create sauce for this dish.
- After all batches are added, add tamari and rice vinegar( add 2 tbsp. first and taste. Then, add another tablespoon if necessary).
- Add freshly ground black pepper at the end and stir. I don't think it is necessary to add salt but you can add salt to taste.
- Pile jasmine brown rice on a plate and top with the spinach mixture. Drizzle with sesame oil, roasted sesame seeds, and optional Korean red pepper.