Thai Basil Tempeh Bowl
Ingredients
- 1 package tempeh
- 8 baby corns
- 1 small eggplant
- 1 fresh chili
- Handful of Thai basil
- 3 cloves garlic
- 1 tablespoon grated ginger
- 1 onion
- 2 tablespoons rice wine
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons sambal oelek or sriracha
- 1/2 teaspoon thick soy sauce
- 1/4 cup water
- Salt and pepper to taste
- 1/2 cup pomegranate
Preparation
Slightly fry the tempeh until it browns and becomes crispy, then set aside.
Add the garlic, onion, and ginger to a heated oiled pan and sauté until fragrant.
Add the fried tempeh, baby corns, and eggplant, then stir fry for 2 minutes.
Add the rice wine, soy sauce, thick soy sauce, brown sugar, sambal oelek, and water.
Keep stir frying for another 30 seconds, add a handful of Thai basil, and toss it into the pan.
Immediately turn off the heat and serve with rice.
