Ginger Tempeh-stuffed Pitas

Ginger Tempeh-stuffed Pitas Recipe - Vegetarian Japanese Dish

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ginger Tempeh-stuffed Pitas are a delicious and flavorful vegetarian dish that is perfect for a quick and easy meal. Packed with protein and vegetables, these stuffed pitas are sure to satisfy your hunger and taste buds.

History

This recipe is a modern twist on traditional stuffed pita recipes, incorporating the unique flavors of ginger and tempeh. Tempeh, a fermented soybean product, is a popular meat substitute in vegetarian cooking and adds a hearty texture to the dish.

Ingredients

2 x 8 oz (227 g) packages of tempeh, cubed and steamed
0.13 tsp of crushed red pepper, or to taste
1 tbsp of minced dried garlic
2 tbsp of grated fresh ginger
1 medium-sized red onion, chopped
0.5 cup of chopped red bell pepper
0.67 cup of diced vegetarian “pepperoni”
1 cup of diced carrots
3 medium-sized japanese eggplants, thinly sliced
8 oz (227 g) of portobello mushrooms, diced
0.5 cup of dry sherry
2 tbsp of tamari soy sauce
2 cups of halved cherry tomatoes
8 x 4 inches round whole wheat pita pockets, partially split

How to prepare

Steam the cubed tempeh for 15 minutes.
Remove the tempeh from the heat and set it aside.
Spray a large regular or electric skillet with olive oil cooking spray and heat the crushed pepper and dried garlic over medium-high heat for 1 minute.
Add ginger, onion, bell pepper, and 'pepperoni' and sauté for 2 minutes, then add carrots and eggplant.
Cook, stirring often, for 3 minutes.
Crumble the tempeh into the pan and add mushrooms.
Cook the mixture for 5 minutes, stirring often to prevent sticking.
Add sherry, tamari soy sauce, and tomatoes. Reduce the heat to low and cook for 10 minutes, stirring occasionally.
Divide the mixture into equal portions and fill pita pockets.

Variations

Substitute tempeh with tofu or seitan for a different protein option.
Add your favorite vegetables such as zucchini, spinach, or broccoli to the filling.

Cooking Tips & Tricks

Be sure to steam the tempeh before cooking to remove any bitterness.

- Adjust the amount of crushed red pepper to suit your spice preference.

- Feel free to customize the recipe with your favorite vegetables or protein substitutes.

Serving Suggestions

Serve the stuffed pitas with a side salad or a dollop of Greek yogurt for added creaminess.

Cooking Techniques

Steaming the tempeh helps to remove any bitterness and soften the texture.

- Sautéing the vegetables before adding the tempeh ensures that they are cooked through and flavorful.

Ingredient Substitutions

Use tamari sauce instead of soy sauce for a gluten-free option.

- Swap out the red bell pepper for yellow or orange bell pepper for a different flavor profile.

Make Ahead Tips

Prepare the filling in advance and store it in an airtight container in the refrigerator for up to 2 days. Simply reheat the filling before assembling the pitas.

Presentation Ideas

Garnish the stuffed pitas with fresh herbs such as cilantro or parsley for a pop of color and flavor.

Pairing Recommendations

Pair the Ginger Tempeh-stuffed Pitas with a side of roasted vegetables or a quinoa salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover stuffed pitas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutrition Information

Calories per serving

Calories: 240 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 6g per serving

Proteins

Protein: 14g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, and iron.

Alergens

Contains soy and wheat (pita pockets)

Summary

Ginger Tempeh-stuffed Pitas are a nutritious and balanced meal option, providing a good source of protein, fiber, and essential vitamins and minerals.

Summary

Ginger Tempeh-stuffed Pitas are a delicious and nutritious meal option that is perfect for a quick and easy lunch or dinner. Packed with protein and vegetables, these stuffed pitas are sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Ginger Tempeh-stuffed Pitas. It was many years ago, during a trip to Indonesia with my husband. We were exploring the bustling streets of Jakarta, taking in the sights and sounds of this vibrant city. As we wandered through a bustling market, the aroma of spices and herbs filled the air, and I couldn't help but be drawn towards a small food stall.

At the stall, a kind elderly woman was busy preparing a dish that caught my eye. She was mixing together a fragrant blend of ginger, garlic, and soy sauce, before adding in chunks of tempeh and stir-frying it all together. The smell was intoxicating, and I knew I had to try it. I ordered a serving of the ginger tempeh and watched as she expertly stuffed it into warm pita bread, garnishing it with fresh herbs and a squeeze of lime.

I took my first bite and was immediately hooked. The flavors were complex and bold, with the ginger adding a spicy kick that was tempered by the tanginess of the lime. The tempeh was perfectly cooked, with a chewy texture that contrasted beautifully with the soft pita bread. I knew then and there that I had to learn how to make this dish myself.

I struck up a conversation with the woman, using the few Indonesian phrases I had picked up during our trip. She was delighted to see my enthusiasm for her cooking and gladly shared her recipe with me. She explained that tempeh was a staple in Indonesian cuisine, made from fermented soybeans that are packed with protein and nutrients. The ginger and garlic added a depth of flavor, while the soy sauce brought a savory umami quality to the dish.

I carefully wrote down the ingredients and instructions, making sure to capture every detail. When we returned home from our trip, I wasted no time in recreating the dish in my own kitchen. I sourced the best quality tempeh I could find and set to work marinating it in the ginger, garlic, and soy sauce mixture.

As the tempeh sizzled in the pan, I could already smell the familiar aromas that had captivated me in Jakarta. I stuffed the warm pita bread with the ginger tempeh, adding a sprinkle of fresh herbs and a generous squeeze of lime. The first bite brought me right back to that bustling market stall, and I knew I had successfully recreated the dish.

Over the years, I have continued to make this recipe for ginger tempeh-stuffed pitas, tweaking and refining it to suit my own tastes. I have shared it with friends and family, who have all been amazed by the bold flavors and unique combination of ingredients. It has become a staple in my kitchen, a dish that never fails to transport me back to that hot and bustling market in Jakarta.

As I sit here now, writing down the story of how I learned to make this recipe, I am filled with gratitude for that kind woman who shared her knowledge with me. Cooking has always been a passion of mine, a way to connect with others and share a piece of myself through food. And this recipe for ginger tempeh-stuffed pitas will always hold a special place in my heart, a reminder of the sights, sounds, and flavors of that unforgettable trip to Indonesia.