Menudo is a traditional Philippine dish. It his usually made with pork. We were happy to adapt the recipe using tempeh and really enjoyed the dinner. It is a mild kind of stew and very nice with rice and a bit of lime juice.
Serving Size: 4
- 1 & 1/2 lb. tempeh, cut in bite sized pieces
- 8 ounces potatoes, cut in bite sized pieces
- 1 teaspoon sweet paprika powder
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- juice from 1/2 lime
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 3 tablespoons tomato paste
- 2 large onions, sliced
- 2 large red bell peppers, cut into triangles
- 2 tablespoons raisins or sultanas
- salt to taste
- Make the marinade by mixing the soy sauce, olive oil, black pepper, sweet paprika powder, garlic and lime juice.
- This meal is traditionally served with white rice. It is wise to prepare the white rice at this time.
- Cut the tempeh in bite sized pieces and place in a shallow bowl.
- Add the marinade and stir gently to mix.
- Allow the tempeh to marinate while you prepare the vegetables.
- Clean the potatoes. If they are organic, leave the skins on, if not peel. Cut the potatoes into bite sized pieces.
- Slice the onions and separate into rings.
- De-seed the bell peppers and slice into triangles.
- Heat the oil in a large frying pan.
- Add the potatoes and saute until the begin to soften and get a light crunchy outer edge.
- When the potatoes have gotten soft, add the red bell pepper pieces, mix and sauté.
- When the bell pepper pieces have softened, add the onions.
- When the onions have become glassy, add the marinated tempeh.
- Stir in the tomato paste and add a bit of water if needed.
- Add the raisins and gently mix all the ingredients as they are cooking.
- Season to taste with salt.
- Serve the tempeh menudo with white rice and a lime wedge as garnish and to squeeze onto the meal.