Tempeh with Sauerkraut
A quick dish that pairs nicely as an entrée with rice or quinoa. Tempeh, which originated in Indonesia, is a dense, fermented soybean cake. A mini-whisk is great to mix the horseradish & mustard as well as thoroughly dissolving the kuzu!
Updated: Tue, 04/24/2018 - 8:03am
- ½ -
1 teaspoon sesame oil
large onion, diced
(9-ounce or 12-ounce) package tempeh, cubed
large carrot, diced
green cabbage, quartered & sliced thin
cup room temperature water + 1 cup
cup sauerkraut with juice
- 3 -
4 Tablespoons prepared horseradish
cup chopped scallion
Tablespoon kuzu root starch
- Heat sesame oil in a large sauté pan over low heat on
low. Add in onions and sauté until translucent.
- Add tempeh, carrot & cabbage, stirring gently
- Add ¼ cup water; cover & steam for 10 minutes,
adding more water if needed.
- Add in sauerkraut, horseradish and mustard. Stir to
- Add in chopped scallions & simmer for 2-3
- Dissolve the kuzu in 1 cup water using a mini-whisk
or a fork. Stir in kuzu mixture into sauté pan.
- Cover & allow to steam for 1-2 minutes. Toss to
coat all ingredients with sauce. Serve and enjoy!