Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 16 ounces of tempeh into approximately 1-inch thick triangles and set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then sauté 4 sliced medium shallots until translucent, about 3 minutes.

3. 3

   Add 6 minced cloves of garlic and 2 inches of grated ginger to the pot, cooking for 1 minute until fragrant.

4. 4

   Stir in 1 teaspoon of turmeric powder and 0.5 teaspoon of red chili powder, cooking for another 30 seconds.

5. 5

   Add the tempeh triangles to the pot along with 2 tablespoons of tamarind paste mixed with 0.5 cup of warm water, 3 tablespoons of soy sauce, 1 tablespoon of palm sugar, and 1 cup of water or vegetable broth, then bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and braise the tempeh for 20 minutes, or until the liquid has slightly thickened and the tempeh has absorbed the flavors.

7. 7

   Stir in 4 cups of chopped mustard greens, cooking until wilted, about 3-5 minutes.

8. 8

   Garnish the dish with 0.25 cup of crushed roasted peanuts and 2 tablespoons of chopped fresh cilantro before serving immediately.