1/4 cup peanut oil or other neutral oil, such as grapeseed or corn
4 ounces tempeh (about 1 cup, crumbled)
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1/4 teaspoon hot pepper flakes, or to taste
1 cup chopped scallion, green and white parts separate
3/4 cup vegetable stock or water (I would use less, more like 1/2 cup)
1 pound soft or silken tofu, cut into 1/2 inch or 1 cm cubes
1/4 cup soy sauce
Minced fresh cilantro (coriander leaves) for garnish (optional)
1. Put half the oil into a large skillet over medium-high heat. When hot, use 2 forks or your fingers to crumble the tempeh into the oil. Cook, stirring frequently and scraping up any browned bits, until the tempeh is deeply colored and crisp on all sides, 10 to 15 minutes. Remove the tempeh with a slotted spoon and drain on paper towels.
2. Add the remaining oil to the skillet. When hot, add the garlic, ginger, red pepper flakes and white parts of the scallions and cook just until they begin to sizzle, less than a minute. Add the green parts of the scallion and stir; add the stock, then the tofu. Cook, stirring once or twice, until the tofu is heated through, just a few minutes.
3. Stir in the reserved tempeh and the soy sauce; stir gently once or twice. Taste, add salt and pepper flakes as necessary. Garnish with cilantro if desired and serve with rice.
And now a question: any good suggestions on how to use 4 ounces (about 100 g) of leftover tempeh? I've tried making tempeh bacon but didn't really love it. I'm hoping for some way I can season it up and serve it over rice or with tortillas or for breakfast, but I don't want anything too elaborate because the amount of tempeh I have is only enough for a serving or two. Thanks!