Tempeh Adobo with Kang-kong
 
 
Ingredients
  • 3 tablespoons canola oil
  • 2 packS tempeh (about 8 ounces each), steamed then thinly sliced
  • 6-8 garlic cloves, peeled, crushed, and minced
  • ¼ cup soy sauce (or more to taste)
  • 2-3 pinches ground black pepper
  • 1 bunch sweet basil (or dried bay leaves)
  • 1 bunch Kang-kong/water spinach/On-choy, cut into 1 to 2-inch length
Instructions
  1. Fry tempeh on both sides until golden brown.
  2. Add garlic and cook for another 2-3 minutes.
  3. Mix in soy sauce, basil, and black pepper. Cover and simmer for another 10 minutes. Adjust seasoning to taste.
  4. Add water spinach and mix well. Lower heat and simmer until the water spinach has wilted. Add more soy sauce and pepper to taste.
  5. Pour a bit more cooking oil for a richer taste. Turn off heat and serve with side of rice.
Notes
Adobo usually uses vinegar but I think tempeh brings out a nice, subtle acidity once marinated, so there's no need to use vinegar in this recipe.
Recipe by ASTIG Vegan at https://www.astigvegan.com/tempeh-adobo-with-kang-kong/