- 1 package of tempeh
- 1 carrot, cut into small chunks
- 1 purple potato, cut into cubes
- A bunch of shiitake mushrooms, thinly sliced
- 1 Tbsp kudzu
- Tamari soy sauce
- Spring or filtered water
- Toasted sesame oil for frying
Cut the tempeh into small triangles. Pan fry the tempeh, turn until all sides are golden.
Pick them up with a spatula and place them onto paper towels.
This is to absorb the excess oil.
Place them into a different pan and add the vegetables on top.
Pour in enough water to barely cover the ingredients. Bring to a boil.
Simmer until half of the water has evaporated. Add 1 or 2 Tbsps of soy sauce.
On the side melt the kudzu in a very little water. Use the back of a spoon aid in this process of liquefying the kudzu. When the kudzu is completely melted, pour it over the vegetables and stir constantly until all the kudzu has been blended into the meal and gives it creamy appearance. Cook for another minute and serve.