- 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 or red onion, large dice
- 1 cup daikon, cut into 1/2-inch rounds
- 1/2 cup dried lotus root slices, rehydrated (optional)
- 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.
Try using other vegetables such as Brussels sprouts (trim and cut in half), sweet potato (peel and cut into large cubes), parsnips (peel and slice into 1/2-inch rounds), and green cabbage (cut into cubes).