This is Dave go to easy & lazy dinner, its really tasty, packed with nutrition and is quick to make. We make a super tasty tofu that we infuse with loads of flavour, umami chilli mushrooms, kale and served on brown rice with some kim chi.
Takes 5-15 minutes
Thumb sized piece of fresh ginger
4 Tbsp Tamari
1 red Chilli
150g Oyster mushrooms (or other mushrooms)
handful of fresh Kale
juice 1/2 lime/lemon/1 tbsp apple cider vinegar
1 Tbsp Sesame seeds
Finely slice the ginger and the chilli (removing the seed if you don’t like it hot
Chop the tempeh/tofu into small bitesize pieces.
Take the kale off the main rib and roughly chop.
Put 2 pans on high heat
Add 1.5 Tbps oil to one of the pans and add the tempeh/tofu. Cook for 4 minutes stirring occasionally.
Add 1 tbsp oil to the other pan and add the chilli, roughly tear the mushrooms and add them to the pan. cook for 1 minute.
Put a large pot on top of the mushrooms to compress mushrooms which will encourage more caramelisation.
Transfer the mushrooms and chilli to the tempeh and add 3 Tbsp tamarind and mix well. Take off the heat.
Add the chopped kale to the pan along with 3 tablespoons of water, a good pinch of salt and juice of 1.2 lemon and steam the kale for 2 minutes.
Put the kale in the bottom of the bowl and top with the tempeh, mushroom mix.
Garnish with sesame seeds and serve with kim chi and avocado