- 8 ounces tempeh, cubed
- 2 teaspoon untoasted sesame oil or extra-virgin olive oil
- shoyu or tamari, to taste
- 2 small squares kombu
- 1 cup kabocha, butternut, or delicata squash, cut into 1-inch chunks
- 1 cup carrots, cut into 1/2-inch chunks or roll cut
- 1 cup yellow onion, large dice
- 1 cup daikon, cut into 1/2-inch rounds
- 1/2 cup dried lotus root slices, rehydrated (soak in water overnight)
- spring or filtered water
- Heat cast iron skillet over medium heat and add oil. Pan fry tempeh for about 3 minutes on each side. Remove to a plate and sprinkle generously with shoyu or tamari. Set aside.
- Place kombu in bottom of heavy pot with lid (such as a Le Creuset round oven) and cover the bottom with about 1/4-inch water. Layer vegetables on top of kombu and sprinkle evenly with a few pinches sea salt. Add pan-fried tempeh.
- Cover pot and place on medium heat until it comes to a boil and a good steam is generated (you will see the steam coming out of the sides of the pot). Do not open lid at this point.
- Lower the flame and simmer for 15 to 20 minutes or until vegetables become soft. Check for doneness by piercing a carrot or daikon chunk with a fork to see if it is tender.
- Season lightly with shoyu or tamari, turn off flame, and cover for a few minutes (or simmer for a few more minutes if needed).
- Toss pot gently with the lid on (do not stir) to distribute juices and serve.