Tempeh with red radicchio
Tempeh al radicchio rosso
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250 grams of temeph-250 g of red radicchio--a dash of shoyu (soy sauce) 4 tablespoons corn oil (or sesame)-1/2 lemon peel and juice
Cut the tempeh in matches or into cubes approximately 1/2 cm and sprinkle with shoyu, letting it take good for about 10 minutes (at least).
Wash and cut thinly the chicory.
Skip the tempeh in oil in a frying pan until it is golden.
Stir, add the radicchio, stir and cook for about a minute, until the radicchio is not cooked.
Add the grated lemon peel and juice, stir one last time and serve.
Ricetta tratta da "La sana gola".
