200g/7oz tempeh, or extra firm tofu
1 tbsp sunflower or rapeseed oil
cooked basmati rice and fresh coriander, to serve
For the sauce
2 tbsp sunflower or rapeseed oil
1 medium red onion, thinly sliced
15g/½oz fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1 tsp garam masala
¼–½ tsp hot chilli powder, according to taste
2 tsp dark soy sauce
2 tsp light soy sauce
1 tbsp ketchup
2 tsp honey or maple syrup
½ red chilli, finely chopped, or a good pinch dried chilli flakes
Cut the tempeh into roughly 2cm/¾in chunks. Heat the oil in a medium non-stick frying pan and fry the tempeh for 2–3 minutes over a medium heat, or until lightly browned, turning regularly. Transfer to a plate and return the pan to the heat.
To make the sauce, heat the oil in a medium frying pan and fry the onion gently for 4–5 minutes, or until softened, stirring regularly. Add the ginger, garlic, garam masala and chilli powder and cook for 2 minutes more, stirring. Mix the soy sauces, ketchup, honey or maple syrup, fresh chilli and 100ml/3½fl oz water in a small bowl.
Return the tempeh to the pan with the spiced onion and add the soy and ketchup mixture. Simmer for 1–2 minutes or until the tempeh is hot and the sauce is reduced and slightly sticky. Serve alongside rice, with the fresh coriander scattered over.