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Ingredients for 4 people

200 g tempeh
2 strips kombu seaweed
Sesame oil
3 tbsp soy sauce
2 tbsp barley malt
3 tbsp rice vinegar
3 leeks
1 red pepper


qb = quanto basta
Cc = cucchiaio
cc = cucchiaino
pz = pizzico


Cut the tempeh into rectangles measuring 3-4 x 7 cm and brown them in a frying pan with a little oil; about 3 minutes per side. In large pan put the seaweed with a little water, the red pepper sliced thinly and the leeks cut in thin rounds. Cook for 10 minutes, adding the soy sauce. Then add the tempeh, malt, rice vinegar and, if necessary, more water. Cook for ten more minutes at medium heat, until almost all the liquid has evaporated.

Recipe taken from “Le ricette dei magnifici 20” by Marco Bianchi, a researcher in biochemistry, published by Ponte Alle Grazie Editore.

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