83

INGREDIENTS

1 Tbsp fermented bean

paste

1 Tbsp salted black

beans

1 Tbsp soy sauce

1 tsp ground white

pepper

10 x 5-cm piece dried

kelp (kombu), cleaned

according to packet

instructions, or 2 Tbsp

dried wakame

200 g tempeh, cut into

11 x 5 x 0.5-cm pieces

250 ml (1 cup) stock,

or as needed

3 sheets ready-to-eat

sushi seaweed (

nori

),

about 20 x 18 cm each,

or as needed

2 Tbsp white cornflour

Juice from 1 lime

2–3 Tbsp cooking oil, or

as needed

METHOD

1.

In a bowl, crush fermented bean paste using a spoon. Add

black beans, soy sauce and pepper and mix well. Place kelp

in a separate large bowl and cover with stock and bean paste

mixture.

2.

Add tempeh to the marinade and make sure the kelp is in

contact with the tempeh and stock. Cover with foil and marinate

in the refrigerator overnight.

3.

Cut each seaweed sheet in half.

4.

Remove tempeh from the marinade. Reserve all the marinade

and mix 3 Tbsp with cornflour until you get a sticky paste. Dip

tempeh into this paste then wrap with a piece of seaweed. Dip

the end of the seaweed sheet in marinade to secure it to the

tempeh. Repeat to use up tempeh and seaweed.

5.

Heat oil in a pan over medium-low heat and add the wrapped

tempeh along with 5–6 Tbsp marinade. Fry until tempeh is

browned. Drain and set aside on paper towels. Repeat until all

slices are fried.

6.

Cut into bite-sized pieces before serving if preferred. The slices

can be refrigerated for up to 5 days, or kept frozen for 2 months.

NOTES

•

If you want to reduce the amount of oil used, bake the tempeh instead or

fry with less oil in a non-stick pan.

•

If you don’t like the beany flavour of tempeh, boil or steam it shortly

before adding to the marinade to reduce the taste.

•

These can be made in bulk when you have time and kept frozen for a

convenient and tasty protein food.

•

Cornflour helps in binding and giving a crispy texture when the tempeh

is freshly fried. Others like tapioca or potato flour will work, but they may

not give the same texture.

•

Gluten-free options: swap the soy sauce for tamari or liquid aminos.

•

The leftover kelp can be used in soups or stir-fries. The marinade can be

reused to flavour tempeh, tofu or seitan.

seaweed tempeh slices

Makes 6 slices, about 600g

4e

4d