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Crispy Tempeh with Tomato Mushroom Ragout

Crispy Tempeh with Tomato Mushroom Ragout
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Mushrooms, Soy, Tempeh, Tomatoes


For the cripsy

  • 14 oz tempeh (sliced)

For the mushroom ragout

  • ½ inch fresh ginger (minced)
  • 2 cups frozen shiitake mushrooms (unthaw)
  • 3 tbsps light soy sauce
  • 1 medium onion (thinly sliced)
  • 1 tsp toasted sesame oil
  • ½ lb tomato (diced into small pieces)

For the crispy

  • ½ tablespoon olive oil


  1. Heat up some oil in a frying pan and fry the tempeh until golden brown from all sides.
  2. For the ragout, heat up the oil in a pot and fry onion and ginger until golden brown for about 3-5 minutes.
  3. Add the mushrooms and stir fry for 3-5 more minutes, then add the tomatoes and soy sauce and give it a good stir.
  4. Simmer for about 5-10 minutes until you get a ragout like consistency.
  5. Adjust the taste of the ragout and serve with tempeh, enjoy!

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