Kabocha Tempeh Soboro
Cook time:
Total time:
Serves: 4
- 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
- Remove seeds and cut kabocha into not too small pieces (about 1 to 2 inches). Leave the skin on but remove any woody spots.
- Crumble tempeh by hand or mince them with a knife
- Sauté tempeh and ginger with oil or water in a pot over low to medium heat until it becomes lightly brown
- Add soy sauce and coconut sugar and continue to sauté over low heat
- Add dashi into the pot and turn the heat up to boil
- Add Kabocha and reduce the heat to low to medium heat after boiling
- Mix potato starch and water well.
- 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/
3.5.3208