The weather is playing tricks on me. After another cool and rainy day, I’m just about ready to trade in my hot oven for warm summer evenings spent by the grill. Until that’s possible, I’ll settle for late spring warmers like this wonderful braised tempeh dish, adapted from Mark Bittman’s How to Cook Everything. It’s comforting and filling, yet surprisingly light and goes especially well over steamed quinoa.
Braised Tempeh with Mushrooms
4 tablespoons extra virgin olive oil
2 (8-ounce) packages tempeh, cut into 1-inch cubes
2 tablespoons minced fresh ginger root
2 cups well-flavored chicken or vegetable stock
½ cup soy sauce
½ cup cider vinegar
2 tablespoons honey
4 cups sliced cremini mushrooms
Fresh thyme leaves to garnish
- Heat olive oil in a large pot over moderately high heat. Add tempeh and cook, stirring occasionally until well-browned, about 5 minutes.
- Add the ginger and cook for a few more minutes.
- Add the stock, soy sauce, vinegar and honey and bring to a boil. Reduce heat and let simmer until slightly thickened, about 10 minutes.
- Add the mushrooms and continue to cook, uncovered, until the mushrooms are tender and the sauce has reduced slightly, about 20 more minutes.
- Serve warm over rice or quinoa garnished with fresh thyme leaves