Steamed ginger tempeh and aubergine, black rice, eggs and goji berries

Name: Steamed ginger tempeh and aubergine, black rice, eggs and goji berries
Ingredients: 2 tsp grated or finely chopped ginger; 150 g (5½ oz./1 cup) black rice, soaked overnight in cold water, then rinsed and drained; 150 g (5½ oz./1 cup) black rice, soaked overnight in cold water, then rinsed and drained; 1 aubergine (eggplant), stalk removed; 1 handful watercress, trimmed and washed; 1 tbsp goji berries; 1 aubergine (eggplant), stalk removed; 1 spring onion (scallion), thinly sliced; 1 spring onion (scallion), thinly sliced; 4 eggs, soft boiled and peeled; 1 small handful coriander (cilantro) leaves; 2 tbsp sesame oil; 1½ tbsp soy sauce; 2 tsp grated or finely chopped ginger; 1 small shallot, diced; 1 tbsp runny honey (or use maple syrup or agave syrup); 1 tbsp runny honey (or use maple syrup or agave syrup); 2 tbsp lime juice; 1 tbsp runny honey (or use maple syrup or agave syrup)

Preparation info

For
4
as a lunchtime dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

I’ve been a lover of tofu and its more rustic and chunky, ‘not-for-everyone’, fermented sibling, tempeh, for as long as I can remember. When I was travelling through Southeast Asia in the early ’80s, I recall tempeh being served in numerous dishes from gado gado to stir-fries and curries. If you can’t get it, then by all means use a firm tofu here and reduce the cooking time by a few minutes. If you don’t have time to soak the black rice overnight, just add extra water and an extra 15 minut

Ingredients

Main course
Lunch
Vegetarian
Summer
Winter

Ingredients

Method