Sweet and sour tempeh, corn and pumpkin nishime

Sweet and sour tempeh, corn and pumpkin nishime

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is an easy one-pot dish that hails from the Japanese style of braising called ‘nishime’. You simply layer vegetables in a pan and braise them in liquid to slowly develop a satisfying sweetness. You can alter the ingredients, but make sure the onion goes in first before adding the remaining vegetables – from firmest to flimsiest. No need to stir as they become intimate when left alone. Serve on rice, with noodles or as a casserole.

Ingredients

Quantity Ingredient
2 tablespoons dark roasted sesame oil
150g tempeh, cut into 3 mm strips
1 onion, cut into thick wedges
300g pumpkin, cut into 2 cm cubes
1 corn cob, kernels removed
sea salt
2 tablespoons mirin
1 teaspoon shoyu
2 teaspoons lemon juice
1 teaspoon ginger juice, (see note)
2 teaspoons kuzu or arrowroot, dissolved in 2 teaspoons cold water

Method

  1. Heat the sesame oil in a heavy-based frying pan over medium heat and sauté the tempeh for 3–5 minutes, turning until crisp and golden. Remove, cut into triangles and set aside to drain on paper towel.
  2. Lay the onions in the base of a clean frying pan, followed by the pumpkin and corn kernels. Add enough water to come halfway up the vegetables. Season with sea salt, cover, and simmer for 7 minutes over low heat, or until the pumpkin is almost cooked.
  3. Put the mirin, shoyu, lemon juice, ginger juice and kuzu mixture in a bowl and stir to dissolve the kuzu.
  4. Add the cooked tempeh to the pan with the vegetables, then quickly stir in the dressing so that it coats the other ingredients. Remove from the heat and serve.

Note

  • Grate a 1 cm knob of ginger, place in a muslin cloth (cheesecloth) and squeeze out the juice.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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