Breadcrumbs [Recipes](/life/food/recipes) / 17 February 2020 # Crispy Tempeh With Sesame Spinach Unlike fake, processed meats, tempeh is an authentic product with a firm place within Japanese culture. A fermented soya bean originally from Indonesia, the biggest selling point is the way it crisps up when fried. You can also fry the spinach leaves in a drop of oil until they wilt, if preferred. [ Save To My Favourites ](/user/login?destination=/markdownify/node/21944) ![](https://media.sheerluxe.com/NJKZH0QzWXZJlof3Oa1_64Naf2g=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2020%2F02%2Fcrispy-tempeh-sessame.jpg) Serves Serves 3 Total Time 50 Minutes Ingredients 1 x 400g (14oz) block of tempeh 500g (1lb 2oz) of spinach leaves 2 slim spring onions, trimmed and thinly sliced 2 tsp of finely sliced medium-hot red chilli 1 tbsp of toasted sesame seeds For the dressing 2 tbsp of sesame oil 2 tbsp of dark soy sauce 2 tsp of lemon juice, plus extra for the tempeh 1 tsp of ginger juice (squeeze some fresh ginger in a garlic press to make your own) ½ tsp of caster sugar Method Step 1 Place the block of tempeh in a steamer set inside a saucepan with a little boiling water below it. Cover and steam for 30 minutes. The tempeh will be quite crumbly when hot, so, if you have time, transfer it to a plate and leave it to cool, before cutting into thin slices, ½cm–1cm (¼–½in) thick. It can also be steamed well in advance, in which case cover and chill the block once it is cool. Step 2 Bring a large pan of water to the boil for the spinach, and whisk together a tbsp each of sesame oil and soy sauce with the remaining ingredients in a small bowl. Add the spinach to the pan, bring back to the boil and cook for 1 minute. Drain into a colander and press out as much water as possible using a potato masher, then return it to the saucepan. Step 3 Fry the tempeh at the same time as cooking the spinach. Heat the remaining tbsp of sesame oil in a large, non-stick frying pan over a medium heat, and fry the tempeh slices for about 2 minutes on each side until golden, adding a drop more oil when turned. Drizzle over the remaining soy sauce and fry briefly either side to glaze the strips, then squeeze over a little lemon juice. Step 4 Pour the dressing over the spinach and toss, then divide between three plates. Serve the tempeh on top of the spinach, scattered with spring onions, chilli and toasted sesame seeds. ![](https://media.sheerluxe.com/0YDD9g3N89CSNiZfPUQi00_h1uI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2020%2F02%2Fannie-bell-plant-power-cover_0.jpg) [*Plant Power* ](https://www.amazon.co.uk/Plant-Power-Annie-Bell/dp/0857836129)by Annie Bell is published by Kyle Books. 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