Glazed Tempeh with Vegetables and Vegetarian Bordelaise Sauce

Name: Glazed Tempeh with Vegetables and Vegetarian Bordelaise Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Tempeh 14 oz; Tamari 10 tbsp; Water ½ cup; White wine 2 oz; Mirin 2.7 tbsp; Sugar 1 ½ tbsp; Ginger juice 4 tsp; Kuzu (kudzu starch) 1 ½ tbsp; Red wine 2 cups; Onions 1; Sugar 2 tbsp; Tomato paste 4 tsp; Tamari 1.3 tbsp; Umeboshi paste tangy 1 tsp; Kuzu (kudzu starch) 2 tsp; Spinach 10 cups; Chinese cabbage already cleaned 4.3 cups; Bak choi already cleaned 10.5 oz; Broccoli rabe (already cleaned) 2 ½ cups; Sunflower seed oil to taste; Leeks 1; Extra virgin olive oil to taste; Oregano 1 pinch; Mizuna green 0.4 oz; Arugula wild ½ cup; Fine salt to taste

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: High

PRESENTATION

Recipe by
Sauro Ricci

INGREDIENTS

For the glazed tempeh: Tempeh 14 oz (400 g); Tamari 10 tbsp (145 g); Water ½ cup (120 g); White wine 2 oz (60 g); Mirin 2.7 tbsp (40 g); Sugar 1 ½ tbsp (20 g); Ginger 4 tsp (20 g) - juice; Kuzu (kudzu starch) 1 ½ tbsp (12 g)

For the Bordelaise sauce: Red wine 2 cups (500 g); Onions 1; Sugar 2 tbsp (25 g); Tomato paste 4 tsp (20 g); Tamari 1.3 tbsp (20 g); Umeboshi paste 1 tsp (5 g) - tangy; Kuzu (kudzu starch) 2 tsp (5 g)

For the sautéed vegetables: Spinach 10 cups (300 g); Chinese cabbage 4.3 cups (300 g) - already cleaned; Bak choi 10.5 oz (300 g) - already cleaned; Broccoli rabe 2 ½ cups (100 g) - (already cleaned); Sunflower seed oil to taste

For the roasted leek: Leeks 1; Extra virgin olive oil to taste; Oregano 1 pinch

For garnish: Mizuna 0.4 oz (10 g) - green; Arugula ½ cup (10 g) - wild; Fine salt to taste

FOR THE BORDELAISE SAUCE

To prepare the glazed tempeh with vegetables and Bordelaise sauce, start with the latter: in a small saucepan pour the red wine 1, the onion cut into large pieces 2 and the tomato paste 3.

Cook over medium heat for about 8 minutes 4. When the liquid has reduced by about half (about 9 oz / 250 g), strain the mixture through a sieve 5 and return it to the saucepan. Add the tamari 6.

Add the sugar 7 and the umeboshi vinegar 8. Heat the mixture just long enough to dissolve the sugar. Meanwhile, in a small bowl, dissolve the kuzu in a little water 9.

Stir to dissolve the kuzu 10, then pour it into the saucepan off the heat 11 and whisk to combine 12. Set aside.

FOR THE GLAZE

To make the glaze, pour the tamari 13, the white wine 14 and the mirin 15 into a small saucepan.

Also add the sugar 16 and the water 17, then heat over medium heat for 4–5 minutes 18.

Remove the saucepan from the heat and add the ginger juice 19 and the kuzu, which you will have dissolved in a little water 20. Stir to combine 21 and set aside.

FOR THE VEGETABLES

Trim the leek and cut 6 rounds from the white part about 3/4 in (2 cm) thick 22. Transfer the rounds to a baking sheet lined with parchment paper and season with extra virgin olive oil 23 and oregano 34. Bake at 392°F (200°C) for about 20–30 minutes, in conventional (static) mode.

Meanwhile, take care of the other vegetables: put the spinach leaves 25 and the broccoli rabe (rapini) leaves 26 in a pan, add neutral vegetable oil 27 and cook over high heat for 2–3 minutes.

They should be slightly wilted 28. Set aside and, in the same pan, add the pak choi leaves 29 and the Chinese cabbage leaves 30.

Season with the neutral vegetable oil 31 and sauté everything for 2–3 minutes 32. When the leek is roasted, remove from the oven and set aside 33.

FOR THE TEMPEH

Cut the tempeh with a ring mold or a knife to make 6 hexagons approximately 2 in (5 cm) from side to side 34. Place them in a nonstick pan with a drizzle of neutral vegetable oil 35 and brown over medium heat for 5 minutes, then flip them 36.

Brown the other side for 5 minutes as well 37. Once golden, dip the tempeh in the glaze 38 and let it absorb the flavors 39.

FOR PLATING

Place a leek round in the center of the plate 40, then arrange the sautéed vegetables all around, using a 4 in (10 cm) ring mold to help 41. Lay the tempeh on top of the leek 42.

Garnish with wild arugula leaves and green mizuna 43 and season with salt. Finally, drizzle with the Bordelaise sauce 44. Your glazed tempeh with vegetables and Bordelaise sauce is ready to be served 45!

Storage

The glazed tempeh with vegetables can be kept in the refrigerator for 2 days.

The Bordelaise sauce and the glaze can be stored separately in the refrigerator for up to one week.

Freezing is not recommended.

Tip

If you prefer, you can choose other leafy greens.

If you can't find mizuna, you can use only wild arugula.

Kuzu is a thickener and can be replaced with cornstarch: reduce the amount by half and always dissolve it with a little water, but in that case heat the mixture briefly while stirring to dissolve it.

With tempeh scraps you can make a great vegetarian ragù!

For the translation of some texts, artificial intelligence tools may have been used.

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