Shredded Sun-Dried Tomato Tempeh Stir-Fry

Place a box grater over a large bowl or cutting board. Cut the block of tempeh in half then use the largest holes of the grater to grate the tempeh blocks into shreds. If any large pieces remain, mince them well with a knife. In a small bowl, combine the tamari, mirin, and red wine vinegar, then set aside.

To a pan over medium heat, add a tablespoon of oil. Add the tempeh to the pan, spreading it out into a single layer. Allow the tempeh to cook undisturbed for 2 minutes.

Sprinkle the tempeh with a pinch of salt, then give the tempeh a toss. Continue stirring occasionally for about 5 minutes, or until the tempeh bits are golden in color. Transfer the tempeh to a bowl, clear out the pan and return it to the burner.

Heat up the remaining tablespoon of oil then add in the diced shallot. Sprinkle with a pinch of salt and sauté for about 5 minutes to give them some color. Stir in the sun-dried tomatoes and garlic. Continue to stir until the garlic is fragrant, about 2 minutes.

Stir in the paprika, coriander, fennel seeds, allspice, and white pepper. Sauté the spices with the sun-dried tomato mixture for 2 minutes.

Add the tempeh back to the pan then pour in the tamari mixture that you prepped earlier. Stir everything to combine, and continue to sauté until the liquid has been fully absorbed by the tempeh.

Remove from heat, then make sure to taste and adjust the seasonings as desired before enjoying with your favorite grains and/or greens!