the SPREAD - tatar på tempeh

the SPREAD - tatar på tempeh

Medel

Ingredienser

  • Tempeh (roughly chopped)500 g
  • Shallot (brunoise)100g
  • Garlic (minced)25g
  • Ginger (brunoise)50g
  • Lemongrass (finely chopped)2 pcs
  • Red Chili (sliced/chopped)1 pcs
  • Shiitake Mushrooms (brunoise)50g
  • Ketjap Manis10g
  • Soy Sauce40g
  • Mushroom Soy10g
  • Muscovado Sugar10g
  • Gochugaru (Korean chili flakes)5g
  • Rapeseed OilAs needed for frying
  • Rågbrödett par skivor
  • Smör30-50 g att steka brödet i

Gör så här

  1. Prep the Tempeh: Roughly chop the tempeh into small, irregular bits. This creates more surface area for maximum crunch.

  2. Deep Fry: Heat the rapeseed oil to 150°C. Fry the tempeh until it reaches a deep golden brown. Drain well on paper towels.

  3. Sauté the Aromatics: In a clean pan with a splash of oil, add the shallots, garlic, ginger, lemongrass, chili, and shiitake. Sweat them over medium heat until fragrant and the mushrooms have released their moisture.

  4. Glaze and Finish: Toss the fried tempeh back into the pan. Pour in the ket-jap manis, soy sauce, mushroom soy, muscovado sugar, and gochugaru.

  5. Reduce: Stir constantly over medium-high heat until you have the perfect consistency according your preference.

  6. Servera gärna på en skiva smörstekt rågbröd.