24 May TEMPEH WITH ARAME, SKITAKE, AND ONION GRAVY
8 medium dried shiitake mushrooms, soaked in 2-1/2 cups spring water
1/2 cup onion, finely diced
2 tbsp roasted garlic, purée
3 tbsp sesame oil
8 ounces tempeh, cut into 1″ cubes
1/2 cup arame, rinsed
2 tbsp shoyu
2 tbsp tahini
1/4 cup cold water
– Remove mushroom stems and save soaking water. Slice caps and set aside.
– In a skillet, sauté onion in oil until translucent about 4 minutes, add roasted garlic cook 1 minute longer. Add tempeh, arame, mushroom soaking liquid, shoyu, shiitake mushrooms and tahini. Bring to a boil, lower heat and simmer, covered, for 20 minutes.
– Dissolve kuzu in 1/4 cup cold water. Add kuzu water mixture to gravy. Bring to boil, lower heat, and stir until mixture thickens. Add additional shoyu if needed, to taste. Serve with polenta.