Aioli-Glazed Tempeh with Celery Stalk
- Aioli132 ml898 kcal
- Bamboo shoots179 g48 kcal
- Celery root2 piece336 kcal
- Celery stalk1 bunch63 kcal
- Dill1 bunch13 kcal
- Grapeseed oil38 ml336 kcal
- Rosemary2 sprig5 kcal
- Salt6 g0 kcal
- Semolina72 g259 kcal
- Tempeh248 g476 kcal
- Turmeric2 g6 kcal
- Za'atar3 g11 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Provençal-inspired comfort food: tender tempeh paired with celery stalk, bamboo shoots and celery root and semolina, finished with rosemary and dill and a hit of za'atar and turmeric. 1. Pat the tempeh dry and season with salt, za'atar and turmeric. 2. Heat grapeseed oil in a heavy pan and braise the tempeh until it develops a deep golden crust, about 12 minutes. 3. Add celery stalk, bamboo shoots and celery root to the pan and cook until just tender, stirring in rosemary and dill for fragrance. 4. Cook the semolina separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of aioli before serving hot.