Tempeh Adobo with Kang-kong
- 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
- Fry tempeh on both sides until golden brown.
- Add garlic and cook for another 2-3 minutes.
- Mix in soy sauce, basil, and black pepper. Cover and simmer for another 10 minutes. Adjust seasoning to taste.
- Add water spinach and mix well. Lower heat and simmer until the water spinach has wilted. Add more soy sauce and pepper to taste.
- Pour a bit more cooking oil for a richer taste. Turn off heat and serve with side of rice.
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/
3.5.3208