For the marinated tempeh
400 g tempeh, cut into cubes
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
1 garlic clove (sprout removed), cut in quarters
To cook the tempeh
4 tablespoons extra virgin olive oil
1 tablespoon shoyu
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in filtered water for 5 minutes then drained and pat dried with kitchen paper
1 teaspoon dried rosemary, flakes or powder
For the cabbage
half a red cabbage, cleaned and cored, finely sliced into strips
extra virgin olive oil, to taste
apple vinegar, to taste
a pich of whole sea salt
Makes 2-4 servings.
In a bowl, combine the tempeh cubes, shoyu, rice vinegar and garlic. Add some filtered water, just enough to cover the tempeh. Cover with a lid or kitchen foil or cling film and place in the fridge. Leave to marinate for 8-12 hours.
When the tempeh is ready to be cooked, remove the cubes from the marinade (which can be used once more to marinate some extra tempeh). Heat a frying pan or wok over a high heat and add the olive oil, shoyu and water. Stir in the tempeh cubes and sauté for a couple of minutes or until the oil, shoyu and water have been absorbed. Add the raisins and the rosemary, toss and remove from the heat. Let cool slightly (I’d say 2-3 minutes). In the meantime, place the red cabbage strips in a salad bowl, add the olive oil, the apple vinegar and the salt and toss. Add the rosemary-raisin-tempeh cubes, toss again and serve.