Tempeh recipe

Dear food lovers,

This is my recipe for tempeh.

Serving(s) - 4

Ingredients:

One pack of organic tempeh (I usually use Soyboy or Lightlife Organic Tempeh)

Mixed peppers (fresh or frozen - if no time to prepare) - make sure that you have a 3/4 analogy to the tempeh

2-3 teaspoons Spices (I use Hungarian Paprika, black peppercorns, nutmeg, cloves, dried orange peels, dried red rose petals, grains of paradise and ginseng) - you can use spices of your preference as long they are a little spicy.

Raw Apple cider vinegar or lemon (if you are not a fan of vinegar) - add as much you prefer - make it somewhat acidic for the flavor

1 cup of rice (I used short grain brown rice, but any other rice can be used as well)

1 teaspoon Oregano (if you cannot find good organic aromatic oregano - this is optional)

1 teaspoon grapeseed (or canola) oil

2 teaspoons barbecue sauce (I use the vegetarian barbecue sauce for hot pot, but you are welcome to use any sauce that is somewhat spicy or you can use tomato sauce)

3-4 teaspoons tamari or soy sauce

Execution:

Chop tempeh into slices - less than one inch thick

Chop pepper into slices - make them some what thick (or if you use the frozen ones - they are pre-cut)

Cook rice separately

Heat up the wok with the oil, then add the tempeh; stir fry until is gets slightly light golden in color; then add the peppers and the rice - cook until the pepper look that they need 5 min. more to be done and before you remove from the fire, add the spices, oregano (optional), the tamari/soy and the barbecue sauce.
Cook for 5 min.

Then turn of the stove and while still warm in the wok, add the vinegar or lemon.

Serve warm or room temperature.

Tip: While cooking stir often with either chopsticks or another stirring tool that is made out of either wood or bamboo.