Lemongrass Tempeh

Ingredients

• 250 g tempeh (cut in chunks (2-3 cm))
• 60 g fresh lemongrass (white part only, cut in thin slices (0.5 cm))
• 4 tbsp Japanese soy sauce (shoyu)
• 3 tbsp mirin
• 1 tsp toasted sesame oil
• 40 g water
• 20 g cold pressed sesame oil
• 0.5 fresh red chilli (optional, chopped, to garnish)

Steps

1. 1

   Place the sliced lemongrass into the Thermomix mixing bowl and chop for 10 seconds at speed 10. Scrape down the sides of the mixing bowl with the spatula.

2. 2

   Add the Japanese soy sauce, mirin, toasted sesame oil, and water to the mixing bowl. Mix for 5 seconds at speed 3.

3. 3

   Add the tempeh chunks and cold pressed sesame oil to the bowl. Stir to combine using the spatula.

4. 4

   Cook for 1 hour at 90°C on Reverse Speed Soft, or until the tempeh is tender and the flavors are well-absorbed.

5. 5

   Transfer the tempeh to a serving dish and garnish with chopped fresh red chilli if desired.

Notes

The recipe uses a Thermomix for precise temperature control during the long braising process. Ensure you use only the white part of the lemongrass for the best flavor and texture.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• braised
• thermomix
• high-protein