2 tsp oil
2 tsp minced ginger
1 1/2 tsp Bengali Panch Phoron
1 1/2 tsp Kerala Chaunk
4 cloves minced garlic
1 medium onion, chopped
1 sweet red pepper, chopped
8 ounce package of tempeh in 1/2 inch cubes
2 - 3 heaping tbsp of peanut butter
1 tbsp miso
1 cup boiling water
dash of soya sauce
1 cup coconut milk (optional)
small bunch of chopped cilantro
1 cup fresh or frozen peas
salt to taste
Sauté the Bengali Panch Phoron and the Kerala Chaunk, along with the ginger in the hot oil until the seeds begin to darken. Add the onion, pepper and garlic and continue cooking until the onion begins to soften and become translucent. Stir in the tempeh, with a dash of soya sauce and cook until it begins to brown.
In the meantime add the peanut butter and miso to the cup of boiling water and stir while it dissolves and then pour it into the pan along with the coconut milk if desired. Turn the heat to low and simmer the ingredients together for about twenty minutes, adding more water if the sauce gets too thick.
Five minutes before serving add the peas and cilantro. Serve over rice or Chinese noodles.
You can substitute tofu or chicken for the tempeh if you wish. For a hotter sauce, increase the amount of Kerala Chaunk.