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3 December, 2017

Black Pepper Cauliflower and Tempeh

Posted in : Recipes on by : Chef Spaulding

Serves 4

Ingredients

  • Tempeh, sliced to postage stamp size  ||  8 oz
  • Cauliflower, chopped to small pieces  || 12 oz
  • Black Pepper, ground  ||   1-2 tsp

Sauce

  • Shallots, thinly sliced  || 3 each
  • Red Pepper Flakes  ||  2 tsp
  • Garlic, diced  ||  10-15 cloves
  • Ginger, pealed and diced  ||  1 Tbsp
  • Olive Oil  || 3 Tbsp
  • Tamari / Shoyu / Soy Sauce  ||  3 Tbsp
  • Turbinado Sugar  || 1/4 cup  ||  I use less for a less sweet sauce
  • Water  ||  2-3 Tbsp

Steps

  • In a small bowl, whisk together the Tamari, Sugar, Water.
  • In a large skillet, heat the Olive Oil over medium-low heat, saute the Garlic, Ginger, Shallots. Add the Red Pepper Flakes. Be careful not to brown the ingredients.
  • Raise the temperature to medium high, add the tempeh, stir and coat with Shallot mixture.
  • Cook for a couple minutes, stir in the Tamari sauce, cook for a minute.
  • Add the Cauliflower.
  • Cook on high until the Tempeh and Cauliflower start to brown.
  • Remove from the heat, stir in the Back Pepper.
  • Serve immediately.

References

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