Java spiced tempeh

Because of tempeh’s nutritional credentials, you can find it in most health food shops. This Indonesian staple is a firm vegetarian protein made of fermented soya beans, but don’t dismiss it as beige and bland. Unlike tofu, it is textured with the whole beans and has a savoury, nutty edge. Here it is twice-cooked, first braised to infuse with sweet spice and then fried to crunch and caramelise the edges. The combination is irresistible.