Garlic Ginger Tempeh with Cashews

_MG_8254 We had the absolute pleasure of spending 3 weeks in Ubud, Bali in February. We spent the time doing intensive yoga 3 times per day and enjoying the amazing vegan food that Ubud has to offer. Although most of the restaurants have a big vegan menu, they also come with a price tag. When you are on a 10 pounds/day budget for 2 people, 5 pounds for lunch seems like small fortune.

Indonesia has these amazing small restaurants called warungs. Just down the street from our yoga studio was by far one of the best places I’ve ever eaten. Warung Ijo. Unpretentious, basic and exactly what we wanted. It’s was a sort of buffet where you choose what you want and you pay based on that. Although they offered meat dishes, they also offered tempeh in at least 4 different forms, all sorts of tofu and fresh steamed vegetables in as many sort of sauces as you can imagine. If that didn’t strike your fancy, they would make you fresh tempeh sate within a few minutes. And, there were free bananas for dessert! And, the total bill for 2 big pieces of tempeh, lemongrass coconut tofu, braised greens, rice and steamed veggies? Less than 1 pound.

I’m not being facetious when I say that I want to go back to Ubud for Warung Ijo alone… and the yoga was pretty incredible too.

So, in honour of warung ijo, and to relive our memories of Bali, I give you tempeh. Easily my favourite protein. Easy to make yourself, easy to cook, easy to eat and easy to digest! What’s not to love?!


Garlic Ginger Tempeh with Cashews
Prep time
Cook time
Total time
Serves: 4
  • 1 onion, chopped
  • 2 cloves of fresh garlic, minced
  • 2 inches fresh ginger, grated
  • 16 oz tempeh (2 blocks), cubed
  • 5 oz snow peas (I used a mix of snap peas and snow peas)
  • 1 cup roasted cashew, roughly chopped
  • salt and pepper to taste
  • ¼ cup low sodium soy sauce (or bragg's liquid aminos)
  • 2 medjool dates, seeded and chopped finely (or 2 TBSP brown sugar)
  • 1 TBSP sriracha
  • 1 TBSP rice vinegar
  • ¼ cup of water
  1. In a medium/large skillet on medium high, gently cook garlic, onion and ginger until softened and quite fragrant.
  2. Add tempeh cook and stir occasionally until tempeh turns golden brown.
  3. Meanwhile in a small bowl mix all the sauce ingredients stir until combine
  4. Pour into tempeh mixture.
  5. Turn heat down low and allow to cook down and to allow the medjool dates to melt in to the sauce.
  6. Once sauce is smooth, add peas. Cook for 2-3 minutes, being careful not to over cook the peas.
  7. Once done, top with roasted cashew nuts.



    • says

      Yes, definitely do! I can’t recommend them enough.
      In fact, Bali in general is ridiculously amazing for vegans and raw foodists.
      It was a paradise for more than one reason!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: