jueves, 12 de febrero de 2009

Spicy Tempeh with Green Chilies

1 teaspoon olive oil
1 large onion, chopped
8 ounces tempeh, defrosted
3 ounces chopped green chilies, packaged or fresh
1 teaspoon cumin powder
1/8 teaspoon sea salt
1 tablespoon Tamari soy sauce


Heat large skillet on medium to medium-high heat and add oil. Saute onion until well browned (about 7 minutes).
Cut tempeh into about 10 large pieces. Add tempeh and seal for about 5 minutes. Add green chilies, cumin, and salt. Cook for 5+ minutes. Add tamari.

la cocina de Dani Garcia. Marbella.