Rosemary Tempeh with Braised Fennel and Olives

• 140 g plain soy tempeh made without grain or sauce — Plain soy tempeh
• 70 g trimmed raw fennel bulb — Raw fennel bulb
• 20 g drained pitted black olives — Pitted black olives
• 0.3 g dried rosemary — Dried rosemary
• 5 g fresh lemon juice — Fresh lemon juice
• 1 g peeled raw garlic — Raw garlic
• 10 g extra-virgin olive oil, divided — Extra-virgin olive oil
• 100 g potable water — Potable water
• 0.2 g fine salt — Fine salt

Method

1. 1Slice the tempeh and fennelCut the tempeh into four or five planks about 1 cm thick. Cut the measured fennel into slim wedges no thicker than 1 cm, retaining a little core to hold them together. Mince the garlic and crush the dried rosemary between your fingers.Look for: The tempeh has even broad faces and the fennel wedges stay intact.Safety: Use plain soy tempeh without wheat, grain, sweeteners, or sauce; follow any longer package cooking directions.
2. 2Sear the tempehHeat 6 g olive oil in a nonstick skillet over medium for 1 minute. Add the tempeh in one layer and cook for 3 minutes per broad face, then transfer to a clean plate.7 minLook for: Both broad faces are golden and release from the pan without tearing.Safety: Use tongs and lower the heat if the edges darken faster than the centers warm.
3. 3Brown the fennel and aromaticsAdd the remaining 4 g olive oil and all fennel wedges to the skillet. Cook over medium heat for 4 minutes, turning once, then add the garlic and crushed rosemary for 30 seconds.4 min 30 secLook for: The fennel has pale golden patches and the rosemary smells fragrant without burnt garlic.Safety: Stir the garlic through the oil immediately so it does not sit against the hot pan.
4. 4Braise the fennel with olivesPour all 100 g water around the fennel, add the drained pitted olives and fine salt, and cover. Simmer gently over medium-low heat for 15 to 18 minutes until the fennel is tender.18 minLook for: A fork passes through the fennel core easily and a little liquid remains in the skillet.Safety: Check halfway through and lower the heat if the liquid evaporates too quickly; keep the lid fitted.
5. 5Warm the tempeh in the braiseReturn the tempeh and its plate juices to the skillet. Spoon the braising liquid over the planks, cover for 3 minutes until their centers reach 165°F (74°C), then turn off the heat and stir in all lemon juice.3 min · 165°FLook for: The tempeh is hot through and lightly glazed, with tender fennel and a little glossy juice.Safety: Check the thickest tempeh plank with a clean thermometer and avoid boiling the pan dry.
6. 6Plate the full portionArrange every tempeh plank on a plate with all fennel and olives. Spoon the complete rosemary-lemon pan juices over the serving.Look for: The tempeh remains in distinct pieces and all braised vegetables and juices are included.Safety: Serve promptly and refrigerate leftovers within 2 hours.