Red cabbage with tempeh cubes

Ingredients

• For the marinated tempeh
• 400 g tempeh, cut into cubes
• 2 tablespoons shoyu
• 2 tablespoons rice vinegar
• 1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
• 1 garlic clove (sprout removed), cut in quarters
• filtered water
• To cook the tempeh
• 4 tablespoons extra virgin olive oil
• 1 tablespoon shoyu
• 2 tablespoons filtered water
• 2-3 handfuls of raisins, soaked in filtered water for 5 minutes then drained and pat dried with kitchen paper
• 1 teaspoon dried rosemary, flakes or powder

For the cabbage:

• half a red cabbage, cleaned and cored, finely sliced into strips
• extra virgin olive oil, to taste
• apple vinegar, to taste
• a pich of whole sea salt

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Preparation

• In a bowl, combine the tempeh cubes, shoyu, rice vinegar and garlic. Add some filtered water, just enough to cover the tempeh.
• Cover with a lid or kitchen foil or cling film and place in the fridge. Leave to marinate for 8-12 hours.
• When the tempeh is ready to be cooked, remove the cubes from the marinade (which can be used once more to marinate some extra tempeh).
• Heat a frying pan or wok over a high heat and add the olive oil, shoyu and water.
  
• Stir in the tempeh cubes and sauté for a couple of minutes or until the oil, shoyu and water have been absorbed.
• Add the raisins and the rosemary, toss and remove from the heat. Let cool slightly.
• In the meantime, place the red cabbage strips in a salad bowl, add the olive oil, the apple vinegar and the salt and toss. Add the rosemary-raisin-tempeh cubes, toss again and serve.

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