165 minutes
A comforting dish bursting with a perfect balance of sweet and savory flavors, enhanced by crispy, golden textures.
Tempeh, cut into ½-inch cubes
0 oz
cups
cups
Coconut Palm Sugar
tablespoons
teaspoons
tablespoons
Sweet Potato, peeled and cut into ½-inch dice
0 lb
Russet Potato, peeled and cut into ½-inch dice
0 lb
Yellow Onions, diced
cups
to taste
to taste
Lemon, halved
each
1. Steam the Tempeh
Place the tempeh cubes in a steamer basket set over a pot of boiling water, cover, and steam for 15 minutes.
2. Prepare the Marinade
In a blender, combine the tamari, rice vinegar, ¼ cup of water, coconut palm sugar, minced garlic, and 4 tablespoons of peanut oil. Blend until smooth.
3. Marinate the Tempeh
Transfer the steamed tempeh to a shallow dish and pour the marinade over it. Marinate for an hour, tossing every 15 minutes.
4. Steam the Potatoes
Steam the diced sweet potato and russet potato for about 15 minutes.
5. Fry the Tempeh
Drain the marinated tempeh. Heat a cast-iron skillet over medium-high heat and add enough peanut oil to coat the bottom. Fry the tempeh cubes until golden brown on all sides, about 8 minutes.
6. Sauté the Onions and Potatoes
In the same skillet, add 2 tablespoons of peanut oil and the diced onions. Sauté for about 5 minutes until translucent, then add the steamed sweet and russet potatoes. Sauté for 10 to 15 minutes until lightly browned and crisp.
7. Combine and Season
Return the fried tempeh to the skillet and stir everything together. Season to taste with kosher salt and freshly ground black pepper. Squeeze the juice of the halved lemon over the hash to brighten the flavors.
Steam the tempeh before marinating to allow for better flavor absorption and ensure it's cut into uniform cubes for even cooking.
Avoid overcrowding by cooking the tempeh and vegetables separately, combining them at the end for even heat distribution and texture.
Use fresh garlic and ginger for the marinade and allow the tempeh to marinate for an extended period, preferably overnight, for deeper flavor.
Build complexity by seasoning in layers . salt the tempeh before marinating, season vegetables while cooking, and finish with a final adjustment.
Begin with medium-high heat for searing the tempeh, then reduce to medium to cook the vegetables without burning.
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