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Water Sauteed Arame with Tempeh

Prep Time

10 min

Cooking Time

50 min





  • 2 cups arame (1+1/4 oz. dry weight), rinsed, drained and sliced

  • 1/2 cup water

  • 2 cups tempeh, diced

  • 1/2 cup onions, sliced in half-moons

  • 1/2 cup carrots, sliced in matchsticks

  • 1 tbsp shoyu or tamari

  • 1/2 tsp ginger juice

  • 1 tbsp sliced scallions for garnish


  1. Place enough water in a skillet to just cover the bottom and bring to a boil. Add the onions and saute 1 to 2 minutes. 

  2. Place the carrots on top of the onions and then the tempeh on top of the carrots. 

  3. Next, layer the arame on top of the tempeh. Add enough water to just cover the tempeh and bring to a boil. 

  4. Cover, reduce the flame to medium-low, and simmer about 30 to 35 minutes.

  5. Add shoyu and cook another 5 to 10 minutes. 

  6. Remove the cover, add the ginger juice, and cook until all remaining liquid is gone. 

  7. Mix and place in a serving bowl. Garnish with sliced scallions and serve.

  • As a variation, oil saute, deep-fry, or pan-fry the tempeh before water saute as above.


Michio and Aveline Kushi

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