Okra and Tempeh
Resource Center - Boston, USA
Slice 3 of the onions thinly and put them in a small pan with the
turmeric and olive oil to cover.
- 4 small onions
- pinch turmeric powder
- about 1 cup olive oil
- 1 pound (2 packages) tempeh
- 1 pound tender young small okra, stemmed but left whole and
- 3 tablespoons lemon juice
- 1-1/2 tablespoons tomato paste
- 1 pinch saffron threads
- (pepper and salt are optional, but some seasoning might liven
- basmati rice
- 1 tomato cut in wedges, for garnish
Over medium-high heat, cook the onions, stirring occasionally, to
caramelize them, 10 to 15 minutes.
When light gold in color, remove them from the heat to prevent burning;
they will continue to cook in the hot oil.
When amber in color and cooled, strain the onions and reserve; they
will be greatly reduced in volume, to about 1-1/2 tablespoons.
Also reserve the oil, which, unless burned, is full of flavor.
This much can be done well ahead.
In a wide pan over medium-high flame, heat 2 tablespoons reserved
oil, or enough to film the pan.
Sear the cakes of tempeh, turning to brown all sides.
When the moisture has evaporated, add 2 cups of water and the remaining
Simmer the tempeh, uncovered, until it has cooked throughout and
imparted its rich soy flavor to the broth, and the liquid has been
reduced, about 25 minutes.
Meanwhile, in another pan, heat 4 tablespoons reserved oil.
Add the okra and gently sauté it, turning it carefully.
When it changes from bright green to a mellower color, add the lemon
juice, tomato paste, and saffron.
Cook the okra until crisp-tender, about 10 minutes in all.
Do not cut or tear it or let it boil, or it will get sticky and
Just before serving, add the okra to the tempeh strips or chunks
with the reserved caramelized onion, and simmer for a few minutes
more in order to meld the flavors.
Taste for balance of seasoning, and perhaps pepper or salt to taste.
Serve the okra-tempeh stew with basmati rice and garnish with tomato
Serves 4 generously.