Simple Spinach and Tempeh

Cut the tempeh block into four. Place the large tempeh pieces in a microwaveable bowl and add 2 tablespoons of water. Cover and microwave for approximately 4 minutes.

Meanwhile, boil a liter of water in a kettle. Carefully remove the tempeh from the microwave and drain the remaining water from the bowl. Move the tempeh to a flat plate and leave to cool off.

Wash the rice. Cook the rice in a pot with the preboiled water for approximately 19 minutes (longer/shorter depending on package instructions). Drain and keep aside.

Peel the fresh ginger and cut into quarters. Press the ginger in a garlic press to get approximately 1 teaspoon of ginger juice.

Mix the ginger juice with 1 tablespoon of (sesame or olive) oil, 1 tablespoon dark soy sauce, 2 teaspoons of lemon juice and the sugar to create a dressing.

Boil a liter of water in a kettle. Wash the spinach.

Cut the tempeh into thin strips of 1cm. Heat some oil in a pan and once hot, add the tempeh strips. Fry for about 3-5 minutes on each side, add more oil if needed.

Meanwhile, add the spinach to a pot with the preboiled water. Bring back to a boil and cook for 1 minute.

Drain the spinach in a large colander. Press out as much water as you can from the spinach using the back of a wooden spoon or a potato masher.

Switch off the heat from the pan with the tempeh and add one tablespoon of dark soy sauce. Mix well. Squeeze approximately 1 teaspoon of lemon juice over the tempeh.

Put the spinach back in the pot and pour over the dressing. Gently mix.

Serve the spinach with the fried tempeh and cooked rice. Sprinkle over some chili flakes for an extra kick. Enjoy your meal!