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Tempeh with Eggplant
(0 votes)
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 45 mins
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Ingredients
for
4
- Ingredients
- 4 Eggplant
- salt
- 1 red onion
- 1 chili pepper
- 400 grams Tempeh
- 40 milliliters Peanut oil
- 3 Tbsps light soy sauce
- 4 Tbsps Sweet soy sauce
- cilantro (for garnish)
Preparation steps
1.
Rinse and trim the eggplants, and cut into thick slices. Place in a colander and season with salt. Allow to sit until the juices are rendered, about 20 minutes. Pat the eggplants dry with paper towel.
2.
Peel and finely chop the onion. Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. Cube the tempeh.
3.
Heat the peanut oil in a large, nonstick skillet or wok. Add the eggplant and tempeh, and cook until golden, about 10 minutes. Add the onions and chile, and cook for 2 minutes. Stir in the soy sauce and sweet soy sauce, and toss until thoroughly combined. Place in a serving bowl and garnish with cilantro. Eat with wooden skewers, if desired.
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