BRAISED TEMPEH WITH PRESERVED LEMON AND GREEN OLIVES

BRAISED TEMPEH WITH PRESERVED LEMON AND GREEN OLIVES

INGREDIENTS

300 gm Tempeh
1 tbls Soy sauce
2 tbls Olive oil
140 gm Onion thinly sliced
1 1/2 cups Massel vegetable broth
2/3 cup Orange juice
2 Garlic cloves, chopped
1 tsp preserved Lemon liquid
1 tsp gnd hot Paprika
3/4 tsp gnd Ginger
1/4 tsp gnd Coriander
1/4 tsp gnd black Pepper
1/4 tsp gnd Cinnamon
1/4 tsp gnd Turmeric
180gm Carrot 2cm dice
1 preserved Lemon
1 cup Green olives, pitted
1/2 cup Parsley chopped
1/4 cup Coriander chopped

METHOD

1. Slice the Tempeh in half lengthwise, then cut into 4 rectangles. Slice each rectangle diagonally into triangles, spread on a plate and sprinkle with Soy sauce. In a deep 30 cm wide pan over medium heat. Saute Tempeh in 1 tbls of Oil, turn each piece occasionally using tongs until the Tempeh is golden brown. Remove from heat and transfer the Tempeh back onto a plate.
2. Add remaining Oil to the pan and fry Onions until golden and slightly caramelized, 10 mins. Add Garlic and saute 1 min, then add Massel vegetable broth, Orange juice, preserved Lemon liquid, all of the ground spices and the chopped up Carrot. Increase heat and bring to a boil, then add Tempeh slices into the sauce to cover. Partially cover the pan and simmer for 10 mins. While that is going on remove and discard the pulp from the preserved lemon, and slice the peel into slivers as thin as possible.
3. After 10 mins uncover the Tempeh and gently stir in the preserved Lemon peel and the Olive. Increase heat and bring sauce to a rapid simmer and cook for another 5 mins uncovered, then turn off the heat. Cover and let stand for 5 mins. Use a slotted spoon to ladle the Tempeh and vegetables onto a serving dish, then pour on the sauce from the panand serve right away with SHASHEMANE SPICED VEGETABLE COUSCOUS