Tempeh in caper sauce

Name: Tempeh in caper sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 400 g Tempeh (from the Asian store); 7 TABLESPOONS Oil; 1 heaped tablespoon of cornflour; 400 ml Vegetable broth; 50 ml Sake (rice wine); 50 g Capers; 250 g Basmati rice; 7-10 Tbsp Salt; 1 collar flat leaf parsley; 7-10 Tbsp Pepper from the mill

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
400 g Tempeh (from the Asian store)
7 TABLESPOONS Oil
1 heaped tablespoon of cornflour
400 ml Vegetable broth
50 ml Sake (rice wine)
50 g Capers
250 g Basmati rice
7-10 Tbsp Salt
1 collar flat leaf parsley
7-10 Tbsp Pepper from the mill

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Cut Tempeh into approx. 0.5 cm thin slices and halve if necessary. Heat 5 tablespoons of oil in a large frying pan. Fry the tempeh for 4-5 minutes while turning it over until golden brown.
2
Take it out. Put 2 tablespoons of oil into the pan and fry the onion and garlic until transparent, turning them over. Mix starch with stock until smooth. Deglaze onion mixture with sake, add stock, bring to the boil, add Tempeh and simmer covered for about 10 minutes, stirring occasionally.
3
Add capers after about 5 minutes.
4
In the meantime, prepare rice in boiling salted water according to the instructions on the packet. Wash parsley, shake dry, pluck off leaves and chop coarsely except for a little to garnish. Drain the rice, mix 3/4 of the chopped parsley into the rice.
5
Season tempeh with salt and pepper and arrange on plates. Garnish with remaining parsley. Serve with rice.