The secret to building good habits – dinner!

We all know that habit forming takes place by just doing it. The doing it bit takes a constant effort. One day at a time!

closer

Here is an idea to follow up from your healthy breakfast and lunch… with a great dinner!

Sweet and sour tempeh

Ingredients:

  • 150g of tempeh
  • 2 medium size onions
  • 2 carrots
  • 1 capsicum
  • 1/4 of broccoli
  • 1 table spoon of rice syrup
  • 150ml of carrot juice or 3 table spoon of tomato paste
  • a pinch of salt
  • 1 table spoon of brown rice vinegar
  • 1 tea spoon of soy sauce
  • 1 table spoon of kuzu or corn starch
  • cooked brown rice

Method:

Step 1. Place a small amount of water in a pot, then bring to boil. Add diced onions and saute the onion until water evaporates. Add diced carrots and a little bit of water, then add rice syrup and simmer for 2 minutes.

Step 2. Place tempeh in a tray with soy sauce to sit for a few minutes.

Step 3. Add carrot juice or tomato paste to cooked vegetables. Add salt, vinegar and tempeh. Bring heat to low with the lid on, then cook for another 10 minutes.

Step 4. While waiting, boil broccoli and capsicum in another saucepan to desired texture. Drain water.

Step 4. Stir kuzu or corn starch in a cup with a small amount of water, then add the mixture over the vegetables and cook for 2 minutes.

Step 5. Add boiled broccoli and capsicum, then serve with brown rice.

 

I’d love to hear your feedback on how you went.

 

Enjoy the recipe!

3 comments for “The secret to building good habits – dinner!

  1. Susanna
    September 19, 2014 at 9:29 am

    Hi Kayu….. The recipe sounds good…..but after you soak the tempeh in shoyu, l don’t see what to do next. l know how to manage the tempeh, but it may cause confusion for people.

    There are different kinds of tempeh so people would have to check if theirs is a precooked version otherwise steam or pan fry if not

    l will try the recipe
    thank-you

    • September 19, 2014 at 12:09 pm

      Hi Susanna,

      Thank you for your comment!

      Unless it’s a specific tempeh that needs to be precooked, the tempeh being soaked in shoyu in this recipe is simply for a seasoning reason. Tempeh can be quite plain, so by soaking it before hand it gives a richer flavor.

      Tempeh is a fermented food as you know, so it doesn’t necessary have to be precooked. But that’s just my opinion and I’m sure there are many other ways to prepare delicious tempeh dishes :-)

  2. Catherine
    October 31, 2014 at 5:36 am

    Hi Kayu,

    I can see that one adds the tempeh to the carrots and onions. I do not know whether the tempeh is sliced or cut into cubes and whether this is done before or after soaking in the shoyu. Also, because I am very sensitive to capsicum – one of the nightshade family of vegetables – I would rather only use 1 quarter capsicum and cut it into fine diamonds to give colour to the dish and make it more appetising. Recipe sounds good. I will make the recipe a second time using green capsicum as well and let you know what I think.

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