Braised Tempeh with Aubergine and Shiitake Mushrooms
Serves 2 • Prep 15 min • Cooking 30 min
Get this stuff
1 pack The Tofoo Co Tempeh
30g dried shiitake mushrooms
2 tbsp vegetable oil
3 large shallots
2 inch piece ginger
4 cloves garlic
150ml sweet sherry
1 tbsp Chinese five spice
3 star anise
2 tbsp dark soy sauce
Steamed rice/crusty bread
Do this stuff
Put the dried mushrooms in a bowl and cover with boiling water. Soak for 20 mins until softened.
Preheat the oven to 160°C/180°C fan.
Put an oven proof pan on the heat and add the oil.
Cut the Tempeh into large pieces then add to the oil and fry until golden.
Peel the shallots, ginger and garlic then cut into large pieces, leave the garlic whole then add to the pan.
Stir and cook for a couple of minutes then add the sherry, five spice, star anise and soy sauce.
Cook for a couple of minutes stirring occasionally.
Add the soaked mushrooms along with the soaking liquid, then cut the aubergine into large chunks and add to the pan.
Cover the mixture with water then bring to the boil.
Place a lid on the pan (or add the mixture to an oven proof dish and cover with foil) then place in the oven to cook for about 30 minutes until the liquid is reduced by half and the aubergine is softened.