Buckwheat Tempeh Hash
A surprising combination of earthy buckwheat groats, fermented tofu and crunchy vegetables with a mouthwatering Thai peanut sauce.
1 cup cooked buckwheat groats
1/3 cup sliced tempeh
¼ cup chopped or sliced red onion
1 leaf of swiss chard, chopped
½ cup chopped snap peas
1 clove of garlic diced
3 Tbs water (if using stainless steal instead of non-stick)
2 tsp extra virgin olive oil
1 Tbs Thai Peanut Sauce (I purchased it at Whole Foods)
Heat olive oil in a frying pan until a sprinkle of water causes a sizzle. Add the onion, garlic, and snap peas. Cook until the onion looks slightly translucent and the peas are a bright green.
Add the remaining ingredients and stir thoroughly to mix the peanut sauce in well.
Cook until the tempeh is warmed up and the swiss chard has wilted, about 5 min.
There are many possible variations of this recipe. I have tried it with millet instead of buckwheat and with cabbage instead of chard. The Thai Peanut Dressing can be substituted for your favorite marinade/sauce. Additionally, the first time I made this I let the tempeh marinade in the peanut sauce for an hour to cover up its slight flavor.