Braised Eggplant and Tempeh ★★★★★1 review

Ingredients:

• 2 cups of eggplant, cubed
• 1 cup tempeh, cubed
• olive oil for frying
• 1/4 cup brown sugar
• 5 tbsp mirin
• 1/4 cup soy sauce
• 2 tbsp kecap manis (sweet soy)
• 2 tsp red miso paste
• 1 tsp minced garlic
• 1 tsp five spice powder
• 2 tsp chilli powder
• 1/3 cup water
• 1 1/2 tbsp cornstarch
• sesame seeds and spring onion, to serve

Method:

1. On medium-high heat, fry the eggplant with olive oil until golden, and set aside. Repeat with tempeh cubes and set aside [alternatively, you can bake the tempeh].
2. Combine the cornstarch + water and set aside. In the same pan, combine brown sugar, mirin, soy sauce, miso, five spice, kecap manis, garlic + chilli powder and mix well over high heat.
3. Once the sauce is simmering, slowly pour in the cornstarch slurry and continue to stir on medium-high heat until slightly thickened.
4. Add eggplant + tempeh back into the pan and mix well with the sauce. Remove from heat and garnish w spring onion + sesame [optional].
5. Serve immediately with rice or noodles – enjoy!