Melbourne has the best selection of local fermented foods ever. While visiting Melbourne I found one that I played around with and thoroughly enjoyed. Tempeh an Indonesian fermented food is great for enriching a plant-based diet, also for vegans, vegetarians alike, and anyone who would like to incorporate more plant-based proteins into their diet. Because Tempeh is also fermented it can increase the friendly microbes in your gut, and boost your immune system and general well-being as well!
½ cup fresh lemon juice
finely grated rind of ½ lemon
1 T. finely grated fresh ginger
1 T tamari or 1 1/2 T. Shiro miso
11/2 T mirin
2 teaspoons maple or rice syrup
1teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
150 gm. organic tempeh
1/2 cup tapioca or arrowroot flour as needed
2 – 3 tablespoons sesame or olive oil
½ cup finely chopped spring onions
a handful of coriander leaves
½ cup pomegranate seeds or Goji berries
1. Combine the juice, rind, ginger tamari, mirin, maple or rice 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 it in half horizontally as well, but you may need to increase the amount of other ingredients. Dip into tapioca or arrowroot flour.
3. Heat the skillet or fry pan. Add the oil. When the oil is hot add the tempeh and fry until crispy. Turn the heat down and turn over and cook on the other side.
4. Pour the lemon juice mixture into the pan and simmer for 5- 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 or Goji berries just before serving.