Melbourne has the best selection of local fermented foods ever. Tempeh which I love to cook, has an enormous variety and one that I played around with while visiting a few months ago. It is a wonderful food for vegans, vegetarians alike and anyone who would like to try a different kind of protein that is fermented and can increase your friendly microbes to boost your immune system and general wellbeing.
½ cup fresh lemon juice
The rind of ½ lemon finely grated
1 tablespoon finely grated fresh ginger
1 tablespoon tamari or Shiro miso
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
150 gm. tempeh
2 – 3 tablespoons sesame or coconut oil
½ cup finely chopped spring onions
a handful of coriander leaves
½ cup pomegranate seeds
1. Combine the juice, rind, ginger tamari, mirin, maple syrup, turmeric and ground pepper in a small bowl or jar. Mix together, taste and adjust if necessary. Set aside.
2. Cut the tempeh in half diagonally, then cut each half again. Pat dry with a paper towel. If very thick, cut in half horizontally as well, but you may need to increase the amount of other ingredients.
3. Place the coconut oil (more if you have cut thick tempeh in half), so the base of the pan is well covered, over a medium high heat. When the oil is hot add the tempeh and fry until golden. Turn the heat down and cook until golden on the other side.
4. Pour the juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced down to a thick glaze.
Turn the tempeh over once or twice during this time and spoon the sauce over the tempeh from time to time.
5. Sprinkle with spring onions, fresh coriander and pomegranate seeds just before serving or cook along in the sauce.