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This is one of my fallback meals when Im feeling too lazy to experiment.. It's something I came up with one day and refined over the years, very basic but influenced by cuisine from several continents.
1 8 oz pack of tempeh 1/2 tsp ginger powder 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp paparika 1/4 tsp red pepper 1/4 tsp asafoetida 3 tbsp oil 1 cup water 2 tbsp soy sauce 2 garlic cloves 1 onion 1 1/2 cups diced bell peppers 1 1/2 cup cooked rice. 1 tsp turmeric black pepper to taste pinch of anise seeds rice wine vinegar
Heat up pan, add oil and add the tempeh. Add cumin, coriander and paparika. Fry until slightly brown Dump in the diced onions and garlic Season with red pepper, anise, ginger and turmeric Fry until onions turn slightly translucent Throw in the bell peppers, fry slightly, toss in a shot of rice wine vinegar Add the rice and water. Season with soy sauce and black pepper Cook until most of the water/oil has evaporated
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