Black Pepper Tempeh
- 3 tablespoons extra-virgin coconut oil
- 3 shallots, thinly sliced
- 1 teaspoon red pepper flakes
- 15 small cloves garlic, smashed
- 1 tablespoon peeled and grated ginger
- 4 tablespoons shoyu, tamari, or soy sauce
- 1/4 cup natural cane sugar
- 2 tablespoons water, plus more if needed
- 8 ounces tempeh, sliced pencil-thick
- 12 ounces cauliflower, very finely chopped
- 1 teaspoon freshly ground black pepper, plus more if needed
In a large skillet, combine the coconut oil, shallots, red pepper flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes.
While the garlic is cooking, whisk together the shoyu, sugar, and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the tempeh. Gently stir to get the tempeh coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes. Uncover, dial the heat up even more, and cook until the cauliflower and tempeh start to brown a bit. If you need to add a bit more water to the pan, carefully do so, 1 tablespoon at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately.