Chinese Tempeh with Quinoa

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Chinese Tempeh with Quinoa
The tempeh strips are marinated in a really tasty Chinese sauce and then tossed in corn starch and lightly fried to make them crispy. Then stir fry some red pepper, broccoli, onion, and garlic together with the remaining sauce and serve with quinoa - quick and simple and highly nutritious - packed with protein, fibre, and phytonutrients .
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Instructions
  1. Slice the block of tempeh into thin strips and place them in a large mixing bowl
  2. In a small bowl mix the sauce ingredients
  3. Pour the sauce over the tempeh and marinate for 30 minutes.
  4. Remove the tempeh from the bowl and place in a separate clean bowl - reserve the sauce.
  5. Add the corn starch to the bowl with the tempeh and toss until coated - shaking off any excess.
  6. Add the oil to a wok and put on a medium heat. Add the strips of tempeh and let each side brown - about 1-2 minutes.
  7. Now add the peppers, onion, and garlic - toss and saute the vegetables for 4-5 minutes - reduce the heat.
  8. Pour in the marinade over the tempeh and veg - toss to coat. Simmer for a minute to thicken the sauce.
  9. serve immediately with quinoa.

Spicy Miso Soup with Tofu

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Spicy Miso Soup with Tofu
Miso soup is delicious and healthy and this version is really spicy - with the seared tofu it makes a great lunch. Miso is a protein-rich fermented soybean paste. It is rich in essential minerals and a good source of various B vitamins, vitamin E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy.
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
miso paste
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
miso paste
Instructions
Paste
  1. Place all the paste ingredients into a food processor and blend. Set aside.
Tofu
  1. Press out as much moisture as possible. Cut into cubes. In a large pot, heat the oil and start frying the tofu until it has browned. Add 1/4 of the paste, stir and cook for a further 2 minutes. Remove from the pan and set aside.
Soup
  1. To the same pan add the shitake mushrooms and a tablespoon of the paste and stir fry until golden brown.
  2. Add the stock and milk and bring to the boil - reduce the heat and simmer. Put the remaining paste into the saucepan and stir to thoroughly combined.
  3. Place cooked noodles into the soup together with the cooked tofu, stir and cook for a further 2 minutes.
  4. Serve, garnished with chopped coriander.