Tempeh with mushroom sauce and coconut milk is one of the three recipes proposed by chef Francesco Basco during the show cooking of the "N&B in Cucina" project dedicated to Tempeh.
Ingredients:
- 350g of Tempeh
- 500g of champignon mushrooms
- 1 onion
- 1 clove of garlic
- 4 tablespoons of soy sauce
- 1 tablespoon maple syrup
- 120ml of coconut milk
- 1 teaspoon of tomato paste
- ½ teaspoon paprika
- Salt, pepper and extra virgin olive oil to taste
Method
- First, cut the Tempeh into cubes and sauté it in a pan with a drop of oil so that it browns well. Then deglaze with 2 tablespoons of soy sauce and the maple syrup, then turn off the heat once the sauce has dried.
- To prepare the mushrooms, finely chop the onion and fry it in a large pan with a drop of oil and a clove of garlic. When it has softened, add the previously washed and sliced mushrooms, season with salt and pepper and cook over medium heat for about ten minutes, until they are cooked and their vegetable water has dried. At this point, blend the mushrooms with the remaining soy sauce, then add the tomato paste, coconut milk, paprika and mix well.
- Add the previously sautéed cubes of Tempeh, dilute everything with half a glass of water and then continue cooking for a few more minutes, in order to mix the flavors well and reduce the sauce a little, which should be creamy.
- Serve Tempeh with mushroom sauce accompanied by a side of vegetables, basmati rice or slices of bread.
Recipe created and made by Francis Basque
