Twice-cooked tempeh

Name: Twice-cooked tempeh
Ingredients: 150 ml/¼ pint/⅔ cup water; 90 ml/6 tbsp tomato purée (paste); 30 ml/2 tbsp chopped flat leaf parsley, plus extra to garnish; 2–3 dashes Tabasco (optional); 1 red (bell) pepper, seeded and finely chopped; 450 g/1 lb tempeh, sliced; 115 g/4 oz Cheddar cheese, grated; 30 ml/2 tbsp tamari soy sauce; juice of ½ lemon; 45 ml/3 tbsp dark brown sugar; 30 ml/2 tbsp cider (apple cider) vinegar; 15 ml/1 tbsp English (hot) mustard; 45 ml/3 tbsp vegetable oil; 2 onions, finely chopped; 2 garlic cloves, crushed; 5 ml/1 tsp fennel seeds, crushed; 2.5 ml/½ tsp chilli flakes; 5 ml/1 tsp coriander seeds, crushed; 5 ml/1 tsp cumin seeds, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This dish is first pan-fried and then oven-baked in a deeply flavoured sauce. Serve the tempeh with crispy mixed salad leaves and sliced tomatoes stuffed into warmed pitta breads.

Ingredients

45 ml/3 tbsp vegetable oil
2 onions, finely chopped

Main course
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6. Heat 30 ml/2 tbsp of the oil in

Ingredients

Method

Photos