Ingredients :

2 cloves garlic, sliced

onion, sliced

5 pieces small green pepper, cut to 2 cm

100 g shitake mushroom

300 g tempeh, cut into small pieces, grilled

100 ml water

1 tbsp sweet soy sauce

3 tbsp shoyu (Japanese soy sauce)

½ tsp pepper powder

2 tsp vegetable oil

Directions :

Cook onion and garlic in vegetable oil

Stir in the green pepper

Add tempeh, soy sauces, pepper powder and water, stir until cooked

Add shitake mushroom, and cook until the water almost dried

Serve warm

The Book of Tempeh
by: William Shurtleff

"..It has both modern and traditional Indonesian methods of producing Tempeh, along with an explanation of how to make Tempeh on a large scale. There are instructions for making not only Soy, but many other kinds of tempeh, along with explanations of how to use it in Western and Eastern cooking. (and tips on basic indonesian cooking)..."
 

The Tempeh Cookbook
by: Dorothy R. Bates

"If you want to make tempeh even tastier than it is already - this is your book."

Discover tasty new ways to use this unique cultured soy product, a staple food in Indonesia for centuries!

Tempting Tempeh
by: Emily Clark

Tempting Tempeh will help you discover and experiment with this cholesterol-free source of protein and omega-3. Recipes range from simple twenty minute meals to more complicated dishes that will have the whole family asking where s the tempeh?