Potato cubes with crispy tempeh and spicy peanut pesto
A vegan wok dish on the table? This is a tasty meal with marinated tempeh, peanut pesto and diced potatoes.
Ingredients:
For the potatoes:
- 450 g CêlaVíta potato cubes
- 2 tbsp sunflower oil
- 1 yellow pepper, in strips
- 150 g soy beans, without pod, possibly frozen
- 125 g bean sprouts
- 1 red pepper, in rings, to taste
For the crispy tempeh:
- 200 g tempeh
- ½ tbsp ginger syrup
- 1 tbsp salty soy sauce
- ½ garlic clove grated
- 2 tbsp cornstarch or potato starch
- 200 ml sunflower oil
For the peanut pesto:
- 75 g peanuts, unsalted and roasted
- 15 g (Thai) basil
- 7 g parsley
- 1 slice of ginger, without peel
- A few slices of red pepper, to taste
- 2 tbsp peanut oil
- Coarse sea salt, to taste
Preparation
Step 1:
Cut the tempeh into cubes. Marinate the tempeh in a mixture of ginger syrup, salty soy sauce, garlic and sunflower oil. Leave this to stand for at least 30 minutes. Then spoon the tempeh cubes onto kitchen paper to drain.
Step 2:
While the tempeh marinates, you can make the peanut pesto. Mash the peanuts, (Thai) basil, parsley, ginger and red pepper together with the peanut oil into a thick paste.
Step 3:
Then heat a large wok pan with a dash of sunflower oil. Fry the diced potatoes for around 4 minutes and then add the pepper strips. Fry until golden brown and add the soy beans, bean sprouts and red pepper for 1 to 2 minutes.
Step 4:
Sprinkle the marinated and dried tempeh with some cornstarch. (This is handy with a small sieve). Next, deep-fry the marinated tempeh in a frying pan with a generous layer of sunflower oil. Heat the oil and fry the tempeh until golden brown. Then scoop the tempeh out of the oil onto kitchen paper to drain.
Serve the wok dish with the crispy tempeh and peanut pesto.
