This hearty stew blends tastes, flavors, and textures in delicious, uplifting harmony. Tempeh, carrots, burdock, and lotus root are combined with a sweet, tangy sauce that pairs perfectly with brown rice.
Macrobiotic Sweet and Sour Tempeh [Vegan, Gluten-Free]
- 8 ounces tempeh, cut into bite-size triangles or squares
- Safflower oil, for deep-frying
- 1 tablespoon sesame oil
- 1 cup sliced onion (1/4-inch quarter-moons)
- 3/4 teaspoon sea salt, divided, plus more to taste
- 1 cup roll-cut burdock
- 1/2 cup sliced lotus roots (1/4-inch half-moons)
- 1/2 cup roll-cut carrots
- 1/2 cup chopped cauliflower (bite-size florets)
- 2-inch square piece kombu
- 1 cup Shiitake broth or water
- 1/2 cup apple juice
- 2 tablespoons brown rice syrup
- 2 tablespoons brown rice vinegar
- 2 tablespoons shoyu
- 2 tablespoons kuzu, dissolved in 3 tablespoons cold water
- Parsley or scallions, for garnish
- Deep-fry tempeh pieces in heated safflower oil until golden. Set aside to cool.
- In a skillet, heat sesame oil and saute onion for a few minutes with 1/8 teaspoon of the sea salt until onion turns translucent.
- Add burdock and 1/8 teaspoon of sea salt. Keep sautéing until burdock aroma turns from woody to sweet. Add lotus root, carrots, cauliflower, kombu, Shiitake broth or water, apple juice, and 1/4 teaspoon of sea salt. Bring to a boil, cover, reduce flame to low, and simmer for 20 minutes.
- Add rice syrup, rice vinegar, shoyu, remaining 1/4 teaspoon of sea salt, and fried tempeh.
- Cover and simmer for 10 minutes.
- Taste broth and adjust flavor if necessary. Add dissolved kuzu while mixing gently until the broth thickens.
- Simmer for another 5 minutes. Serve with garnish.
From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).