A fermented soy product originating in Indonesia, tempeh has become a favorite because of its hearty texture. Used in salads, casseroles, stir fry dishes and stews, this high-protein, low fat soy food is easy to digest due to its fermented nature. In this dish, it serves as the ‘meat.’
Makes 3-4 servings
8 ounces tempeh, cubed
sunflower avocado oil for frying
light sesame oil
1-2 cloves fresh garlic, finely minced
several slices fresh ginger, minced
1 onion, sliced into thin half-moons
2-3 tablespoons sprouted whole wheat flour or whole wheat pastry flour
6-8 fresh shiitake mushrooms, stems removed, thinly sliced
several button mushrooms, brushed free of dirt, thinly sliced
2 cups spring or filtered water
organic soy sauce
8 ounces whole wheat spaghetti or udon noodles
Heat 1 inch of oil in a deep pot over medium heat. Deep fry tempeh until golden and crispy, turning once to ensure even browning. Drain on paper and set aside.
In a skillet, heat a small amount of oil and sauté garlic, ginger and onion 3-4 minutes. Stirring constantly, slowly add flour to form a creamy coating over the onions. Add mushrooms and stir well. Slowly add water, stirring constantly so it doesn't get lumpy. Add tempeh, season lightly with soy sauce, cover and simmer over low heat for 25 minutes, stirring occasionally to prevent sticking. The sauce will thicken as it simmers, forming a rich, creamy white sauce. Remove from heat and stir gently.
While the tempeh cooks, bring a pot of salted water to a boil and cook noodles al dente. Drain but do not rinse. To serve, arrange cooked noodles on a serving platter and top with stroganoff. Serve hot.