Tonights dinner was delicious… If it looks a bit purple it’s due to the purple carrots I used. They look nice, but stain everything else
I started some Jasmine rice in the rice cooker and started prepping veggies. Thinly sliced purple carrots. Tatsoi from the garden, separated into leaves and stems and sliced a couple times. Fresh white onion separated in bulb and stalk and thinly sliced. Oh, and a lot of ginger. I didn’t use all of it, but it freezes well.
We have a local company that makes tofu and tempeh in a fairly accessible way. I have tried their block tofu, but my go to is the fried tofu chunks that are quick and delicious. I’ve been looking at their tempeh and today I grabbed a package. It’s pre-diced and just needs some heating.
I started adding veggies with carrots and onion bulb going in first. When they seemed to be well on their way I added the chopped stems of the tatsoi and a generous helping of chopped ginger. I had to add some water since the tempeh wanted to stick to the pan a bit. When the veggies were cooked but firm I deglaced the pan with some cooking wine and then added pre made hoisin sauce after it evaporated. I added another splash of water to give the flavours a chance to cook into everything without the sauce burning. I finished with sliced onion tops and a bunch of toasted sesame seeds.
The slight funk of the tempeh worked well with the sweet sauce.
