Japanese Tempeh and Kale Stir-Fry with Dried Fruits
What Started it all:
Tempeh, Kale, dried fruits (raisins, slow cooker
<em>This Japanese tempeh and kale stir-fry with dried fruits is a delightful and nutritious dish, perfect for bringing the family together for a healthy meal.</em>
Ingredients
- 400g tempeh, cut into cubes
- 4 cups kale, chopped
- 1/2 cup dried fruits (raisins, apricots, or figs)
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tbsp vegetable oil
- Cooked rice, for serving
Instructions
- Heat the slow cooker over medium-high heat.
- Add the vegetable oil and tempeh cubes to the slow cooker. Cook until the tempeh is golden brown on all sides.
- Remove the tempeh from the slow cooker and set aside.
- In the same slow cooker, add the garlic and ginger. Sauté for a minute until fragrant.
- Add the kale to the slow cooker and cook until slightly wilted.
- Return the tempeh to the slow cooker.
- In a small bowl, mix together the soy sauce, rice vinegar, mirin, and sesame oil. Pour this sauce over the tempeh and kale.
- Stir in the dried fruits and cook for another 2-3 minutes.
- Serve the Japanese tempeh and kale stir-fry over cooked rice.