Kabocha Tempeh Soboro
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ¼ (about 14 oz or 400g) Kabocha including skin and seeds
  • 4 oz (114g) tempeh
  • 1 tablespoon grated ginger
  • 1 cup (240 cc) basic dashi (Japanese style broth)
  • 1 tablespoon & 2 teaspoon soy sauce
  • 1 tablespoon & 2 teaspoon coconut sugar or other sweetener
  • *Thickening Agent*
  • 1 tablespoon potato starch
  • 2 tablespoon water
Instructions
  1. Remove seeds and cut kabocha into not too small pieces (about 1 to 2 inches). Leave the skin on but remove any woody spots.
  2. Crumble tempeh by hand or mince them with a knife
  3. Sauté tempeh and ginger with oil or water in a pot over low to medium heat until it becomes lightly brown
  4. Add soy sauce and coconut sugar and continue to sauté over low heat
  5. Add dashi into the pot and turn the heat up to boil
  6. Add Kabocha and reduce the heat to low to medium heat after boiling
  7. Mix potato starch and water well.
  8. When kabocha becomes soft (about 10 minutes), pour potato starch water into the pot and gently stir. When the liquid gets thicken, remove from heat.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/kabocha-tempeh-soboro/