Totally love this recipe!!
This spicy crispy fried dish is great as a snack side or a main served with rice.
- Tempeh or firm tofu
- Smoked paprika
- Chilli powder
- Fresh chilli
- Maple syrup
- Tomato, bbq or any other sauce you prefer
- Cut tempeh into cubes or sticks, around the size of your thumb
- Rub in cornflour until all sides are coated well
- In a frying pan with a thin layer of cooking oil fry each side until golden and crispy. Then remove and keep to the side for later. It’s key to get them crispy here though otherwise it will make for a soggy dish later
- Chop fresh chilli, garlic and ginger you can also leave these out or add other ingredients it’s up to you what you use for seasoning
- Fry the fresh ingredients in the pan used before it’s fine to use the same oil with bits of cornflour in it
- Keep the pan on medium heat and add around half a cup of maple syrup to the pan and continuously stir this will thicken and make your sauce sticky
- Add a teaspoon of smoked paprika
- Add chilli powder to taste make them as hot or mild as you want
- Add around half a cup of your sauce of choice all the while keep stirring your sauce
- Once sauce is thick and sticky toss in your pre crispy tofu/tempeh and fry for a little bit until all the pieces are coated with the sauce
- Serve and enjoy
You have all the flexibility in the world with this dish pretty much the only keep elements are coating and frying the tempeh or firm tofu, make sure they are crispy before setting aside. Maple syrup the other key element as it thickens and makes the sauce stick. With the seasoning and sauce experiment and try different ingredients and scale up or down based on how much crispy fried goodness you prepared.
If you create a kick arse sauce blend, please share.
- 650 gram (1.25 pounds) finger eggplants olive oil spray
- 2 tablespoon olive oil
- 1 large onion (200 g) (chopped finely)
- 4 centimetre (1.5 inch) piece fresh ginger (20 g) (chopped finely)
- 1 fresh small red chilli (chopped finely)
- 2 clove garlic (crushed)
- 4 cardamom pods (crushed lightly)
- 1 teaspoon garam marsala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 800 gram (1.5 pounds) kumara (orange sweet potato) (cut into 3 cm (1.25 -inch) pieces)
- 270 millilitre (9 fluid ounces) canned coconut milk
- 400 gram (12.5 ounces) canned diced tomatoes
- 1 cup (250 ml) vegetable stock
- 2 tablespoon olive oil (extra)
- 1 tablespoon brown mustard seeds
- 24 fresh curry leaves
- 400 gram (12.5 ounces) tuscan cabbage (cavalo nero) (chopped coarsely)
- 2 tablespoon water
Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
Quarter eggplants lengthways; place on trays, spray with oil. Bake for 20 minutes or until golden and soft.
Heat olive oil in a large saucepan over medium-high heat; cook onion, ginger, chilli and garlic for 3 minutes. Reduce heat to low, add cardamom, garam marsala, cumin and turmeric; cook for 2 minutes. Increase heat to medium, add kumara; stir to coat in spices.
Add coconut milk to pan with tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until kumara is tender. Stir in eggplant; return to the boil. Season to taste.
Meanwhile, heat extra oil in a large frying pan over medium-high heat; cook mustard seeds, stirring, for 1 minute or until seeds pop. Add curry leaves; cook 1 minute. Stir in cabbage and the water; cook, covered until just wilted. Season to taste.
Serve curry with cabbage mixture.
Easy stir fry to make with whatever vegetables you have at hand, below is just my example. Ingredients Onion Carrot Bok Choy Cabbage (red, white or Chinese) Paprika Celery Zucchini Chilli Garlic Lemongrass, half a shoot/stem Coriander Fish sauce Soy sauce Lemon or lime Cooking …
Italian Vegetable Ragu from Enrico Bianchi The recipe is for four portions.
It is a simple recipe but it is really tasty, I love it. Try it and let me know what you think.
- 1 garlic clove
- 20g of chopped onions
- 80g of celery stalk cut into small pieces
- 40g of carrots without peel and cut into small pieces.
- 5 leaves of basil
- 30g of extra virgin olive oil
- 1 teaspoon salt
- 400g of tomato pulp
- 100g of water
- Put the garlic cloves, the onions, the celery, the carrots and the Leaves of basil in a pot.
- Add the extra virgin olive oil and cook for 4 minutes.
- Add the tomato souce, the water, the salt and cook for other twenty minutes.
- In the meantime, cook the pasta in another pot, usually we use tagliatelle (paying attention to the cooking time)
About Don’t expect that there will be any leftovers when you serve up this juicy vegetarian dish oozing with cheese. The eggplants have a lovely charred taste after being on the barbecue. It is a nice vegetarian option with the combination of eggplant, smoked mozzarella …