During the colder months, I always gravitate towards “long and slow cooked.” Whether it’s root vegetables, winter squash, beans or Tempeh. This recipe allows the Tempeh to be tender and flavorful and brings out the richness of flavor. Make sure to purchase high-quality Tempeh or make it yourself.
1 package tempeh (or homemade), cut into 4 pieces
4 cups water
ume paste, to taste
1 4 inch piece kombu
thinly sliced ginger, to taste
4 dried mushrooms (shiitake, chantrelle, button, etc..), soaked in water to soften
1 tbs sesame seeds, roasted
Mix water with ume paste to create a somewhat salty taste. Place in cooking pot with kombu and ginger. bring to a boil, lower flame. Add Tempeh, cover and simmer until water is mostly absorbed, but tempeh is still juicy. Add sesame seeds.