Fried Potato Tempeh Pans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s)
- 10 cherry tomato (s)
- 0.5 ½ bunch spring onion (s)
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ cumin powder
Also: (for the tempeh)
- 200 g tempeh
- 2 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon garlic
- 1 teaspoon maple syrup
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into small cubes and sauté for 10 minutes. Slice the spring onions and set aside the green part. Quarter the cherry tomatoes.
- Chop the tempeh by hand or with a food processor. Heat some oil in a large pan and fry the tempeh brown all over.
- Mix the remaining ingredients into a marinade and pour over the tempeh. Let it caramelize briefly. Transfer to a small bowl and set aside.
- Wipe the pan with a kitchen towel and heat some oil again. Fry the potato cubes all around. Add the white part of the spring onions, the cherry tomatoes and the spices and stir in.
- Add the tempeh and cook for another 2 minutes. Divide between 2 bowls and garnish with the green part of the spring onions. It goes well with ajvar, ketchup or salsa.
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