From Vegetarian,
Alice Hart, Murdoch Books, 2011.
Before I began this dish I needed to make some gomashio.
This was made by heating some salt in a frying pan until it turned a little
grey in colour. It was then tipped in a mortar and sesame seeds were now heated
in the pan until they gave off a fragrant smell. These went into the mortar and
were pounded with the salt until they had broken down somewhat but not
completely. This was the gomashio.
The tempeh for the dish had to be marinated for about half
an hour. It was cut up into bite-sized slices and mixed with a little grated
ginger, the zest of an orange, some honey, some tamarind puree and a little soy
sauce.
The noodles were cooked and drained. They had a little
sesame oil added so as they did not stick together.
Some olive oil was added to a wok and, when hot, the tempeh
was added and stir fried until it was browned. It was then placed aside.
More oil was added to the wok and a little grated ginger, a
chopped green chilli and a chopped garlic clove were added. These were cooked
for a minute or two and then shredded bok choi was added for a minute. The
tempeh was returned to the pan with the juice of an orange. As soon as the bok
choi had wilted the noodles were added and tossed. The dish was now ready to
serve.
It was served on plates with a touch or two of sesame oil, a
sprinkling of gomashio and some sliced spring onions.
Tempeh is not my most favourite ingredient but the marinade
went some way to making it much more acceptable. For me, this was a reasonable
dish though not one to become a favourite. I really like the gomashio and have
since used it sprinkled on a variety of items.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
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