Aioli-Glazed Tempeh with Celery Stalk

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.