Crispy Tempeh and Radish Breakfast Hash

• 150 g (about 3/4 of a typical small block of plain soy tempeh) — Plain soy tempeh
• 140 g (about 1 generous cup trimmed radishes) — Raw red radishes
• 5 g (2 tbsp snipped fresh chives) — Fresh chives
• 0.7 g (1/3 tsp smoked paprika) — Smoked paprika
• 3 g (1 small garlic clove) — Raw garlic
• 10 g (2 1/4 tsp olive oil) — Extra-virgin olive oil
• 60 g (1/4 cup water) — Potable water
• 0.5 g (scant 1/8 tsp fine salt) — Fine salt
• 0.2 g (small pinch ground black pepper) — Ground black pepper

Method

1. 1Cut the tempeh and radishesCut the tempeh into 1 cm cubes. Wash and trim the radishes, weigh 140 g, and cut into 8 mm cubes so they cook through quickly. Mince the garlic and snip the chives.5 minLook for: The radish cubes are slightly smaller than the tempeh cubes and all pieces are evenly sized.Safety: Choose plain soy tempeh without grains, wheat, added sugar, or premade sauces.
2. 2Steam the tempeh in the skilletPut the tempeh and all 60 g water in a 24 cm skillet. Bring to a simmer over medium heat, cover, and steam for 5 minutes. Uncover and simmer for 1–2 minutes until the water has evaporated.7 minLook for: The tempeh is hot and slightly softened, and no water remains in the skillet.Safety: Lift the lid away from your face and do not add oil until the pooled water has evaporated.
3. 3Brown the tempeh cubesAdd 5 g olive oil around the tempeh. Cook over medium for 5 minutes, turning the cubes twice, then move them to a clean plate.5 minLook for: Several faces of each tempeh cube are golden and slightly crisp.Safety: Lower the heat if the small cubes begin to scorch.
4. 4Cook the radish hashAdd the remaining 5 g olive oil and all radish cubes to the skillet. Sprinkle with the fine salt and cook over medium for 8 minutes, stirring every 2 minutes. Cover for the first 4 minutes to soften the centers, then uncover to brown the edges.8 minLook for: A knife passes easily through a radish cube and several surfaces show golden patches.Safety: Use a lid that fits the skillet and release trapped steam away from your face.
5. 5Add garlic, paprika, and tempehReturn all the tempeh to the skillet. Add the minced garlic, smoked paprika, and black pepper. Toss over medium-low for 2 minutes until the garlic smells fragrant and the tempeh is hot throughout.2 min · 165°FLook for: The dry hash is evenly coated with paprika and the garlic has softened without burning.Safety: If the tempeh package requires a higher cooking temperature, follow its directions; check the center reaches 165°F.
6. 6Finish with fresh chivesTurn off the heat, scatter over all 5 g chives, and fold once. Transfer the complete tempeh and radish hash to one breakfast plate and serve hot.1 minLook for: Golden tempeh and tender radish cubes remain distinct with fresh green chives on top.Safety: Refrigerate leftovers within 2 hours.