Name: Chilli con Tempeh
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: For 4–6 people
Ingredients: 3 tbsp olive or peanut oil; ½ tsp chilli powder (optional); ½ tsp dried oregano (optional); 1 tsp ground coriander (optional); ½ tsp salt; 112 ml/4 fl oz/½ cup hot water; 450 g/1 lb/4 cups tempeh, diced; 1 clove garlic, finely chopped; 675 g/1½ lb fresh tomatoes, skinned and chopped, or 450 g/1 lb/2 cups canned tomatoes; Salt and pepper to taste; 3–4 large fresh red chillies, de-seeded and chopped, or 1–2 tsp chilli powder; 2 cloves garlic, crushed; Vegetable oil for deep-frying; 1 onion, finely chopped

Preparation info

For
4–6
people

Difficulty
Medium
Ready in
1 hr 45

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Tempeh does particularly well as a meat substitute in this dish. To get the best taste, you really need to marinade the tempeh in very garlicky salted water and then fry it in oil. However, this process can be omitted, especially if you are pressed for time or don’t want to add calories. Tempeh and rice go very well together, for reasons explained, so it is hardly necessary to add that chilli con tempeh is to be served with plenty of plain cooked br