250 g tempeh, cut into cubes
2 tablespoons turmeric powder
1 tablespoon curry powder
Himalayan salt, just enough to taste
extra virgin olive oil, just enough to taste
1 garlic clove, peeled
150 g black Venus rice
1 bunch of fresh asparagus, cleaned and cut into pieces
sesame oil, just enough to taste
the juice of 2-3 cm fresh ginger root (peeled, minced and squeezed)
1 tablespoon lemon juice
sesame seeds, to taste
Makes 2 servings.
Place the tempeh cubes in a bowl, season with turmeric, curry, salt, olive oil and garlic and toss. Refrigerate for at least a couple of hours. Cook the rice and drain it when it’s al dente. Set aside. Blanch the asparagus in boiling and lightly salted water for 2 minutes, drain (you might want to rinse them under cold running water) and pat dry them with kitchen paper.
After the tempeh has marinated, heat a heavy-bottomed pan and cook the tempeh with its marinade for a few minutes, over a medium heat, stirring now and then (you can remove the garlic at this point). In another heavy-bottomed pan, or in a wok, stir-fry the rice and asparagus in the sesame oil, over a medium-high heat. add the ginger and lemon juice and keep cooking for around 2 minutes, then stir in the tempeh. Remove from the heat, toss and add the sesame seeds.
Thoughts, tips, ideas
You can serve the rice right in the wok, or transfer it into a salad bowl. It’s excellent warm, but also at room temperature and even cold.