Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the sofrito by heating 1 tablespoon of achiote oil in a large pot over medium heat, then adding 1 large finely diced onion and cooking until translucent for about 5 minutes.

2. 2

   Add 4 minced garlic cloves, 1 medium finely diced red bell pepper, and 2 medium finely diced tomatoes to the pot, cooking for another 8-10 minutes until vegetables are softened, stirring occasionally.

3. 3

   Stir in 1 teaspoon of cumin powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, along with 1 tablespoon of aji amarillo paste if using, and cook for 1 minute until fragrant.

4. 4

   Gradually whisk 0.5 cup of creamy peanut butter into the sofrito, then pour in 3 cups of vegetable broth, stirring until the sauce is smooth and simmering.

5. 5

   Carefully place 400 grams of tempeh rectangles into the simmering sauce, ensuring they are mostly submerged, then reduce heat to low, cover the pot, and gently poach for 15-20 minutes, or until tempeh is tender and has absorbed the flavors.

6. 6

   Remove the pot from heat, stir in 0.5 cup of chopped cilantro and the juice from 1 whole lime, tasting and adjusting seasoning as needed.

7. 7

   Serve the Ecuadorian Poached Tempeh in Peanut Sauce immediately, garnished with extra fresh cilantro.