Black Garlic–Glazed Tempeh with Cauliflower Silk, Pickled Pear and Hazelnut Crumb

01

Ingredients

• 1 large firm Bosc pear
• 1/3 cup unseasoned rice vinegar
• 1/3 cup water
• 1 tablespoon granulated sugar
• 3/4 teaspoon fine salt, divided
• 1 large cauliflower (about 900 g), cut into florets
• 2 garlic cloves, peeled
• 1 cup low-sodium vegetable broth
• 1/2 cup unsweetened oat cream
• 1 tablespoon white miso
• 2 packages (225 g each) plain tempeh, each cut into 6 rectangles
• 6 black garlic cloves, mashed to a paste
• 3 tablespoons reduced-sodium tamari
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup water
• 3 tablespoons olive oil, divided
• 1/2 cup toasted hazelnuts, roughly chopped
• 1/3 cup panko breadcrumbs
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon black pepper
• 1 packed cup watercress

02

Prepare the dish

1. Make the pickled pear: halve and core the pear, then shave it lengthwise into thin ribbons with a vegetable peeler. Stir the rice vinegar, 1/3 cup water, sugar and 1/4 teaspoon salt in a shallow bowl until dissolved. Add the pear ribbons and set aside for at least 25 minutes.
2. Place the tempeh in a steamer basket over simmering water, cover and steam for 10 minutes. Transfer to a towel-lined plate and pat dry; this softens the tempeh and helps it absorb the glaze.
3. For the crumb, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the panko and cook for 2 to 3 minutes until golden. Stir in the hazelnuts and thyme, cook for 1 minute more, then transfer to a bowl.
4. Combine the cauliflower, garlic, vegetable broth and remaining 1/2 teaspoon salt in a saucepan. Cover and simmer over medium-low heat for 15 to 18 minutes, until the cauliflower is completely tender.
5. Drain the cauliflower, reserving 1/2 cup cooking liquid. Blend the cauliflower and garlic with the oat cream, miso, 1 tablespoon olive oil and black pepper until very smooth. Add reserved liquid a spoonful at a time if needed. Keep warm over very low heat.
6. Whisk the black garlic, tamari, maple syrup, balsamic vinegar, Dijon mustard and 1/2 cup water until mostly smooth.
7. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Sear the tempeh for 3 to 4 minutes per side until deeply golden.
8. Reduce the heat to medium-low and pour in the black-garlic mixture. Turn the tempeh repeatedly for 4 to 6 minutes, until the glaze is glossy and clings to each piece. Remove from the heat and rest for 2 minutes before plating.