- 1 lb. of tempeh, cut in 1″ pieces
- 1 package of baby portobello mushrooms
- 1 cup of jinenjo, diced large chunks
- Small onion, diced
- Tamari soy sauce
- Coconut oil, for frying
- 1 Tbsp kudzu
In a skillet, put 3 Tbsps coconut oil, when it is very hot, fry the tempeh. Continuously turn the tempeh until slightly golden.
In a separate skillet sautè the onions, then add the mushrooms and golden tempeh. Add some water. Cover with a lid and simmer for 20 minutes. Keep an eye on it and stir periodically. Then add the jinenjo chunks, mix them in. Add a little more water if it’s too dry. Add a Tbsp of the Tamari soy sauce. Cook another 5 minutes.
Melt the kudzu in 2 Tbsps of water, and pour it into the tempeh, stirring constantly until creamy.