Tempeh Braised with Prunes and Armagnac

Pat the tempeh chunks completely dry with kitchen paper and season all surfaces generously with the salt and black pepper. Halve the prunes, slice the garlic, and finely dice the onion and shallots. Measure out the Armagnac, wine, and stock.

Place the prunes and Armagnac in a bowl and leave to macerate at room temperature for 30 minutes.

Heat 2 tablespoons of olive oil in a wide, heavy braising pan or Dutch oven over medium-high heat. Add the tempeh in a single layer and sear without moving for 4–5 minutes per side until each side is a deep mahogany brown and releases naturally from the pan — work in batches to avoid steaming.

Transfer the seared tempeh to a plate and reduce the heat to medium. Add the remaining tablespoon of olive oil to the same pan.

Add the onion and shallots and cook, stirring occasionally, for 8 minutes until soft, translucent, and just beginning to colour at the edges.

Add the garlic, thyme, rosemary, and bay leaf and cook for 2 minutes until the garlic is fragrant but not browned.

Add the tomato purée and stir to coat the aromatics, cooking for 1 minute until it darkens slightly and smells sweet.

Pour in the Armagnac along with the prunes and allow the liquid to bubble vigorously for 2 minutes, scraping up any fond from the base of the pan.

Add the red wine and bring to a brisk simmer, cooking for 5 minutes to reduce slightly.

Return the seared tempeh to the pan, pour over the vegetable stock, and ensure the tempeh is mostly submerged. Bring the liquid to a gentle simmer.

Reduce the heat to low, cover with a lid slightly ajar, and braise for 25 minutes until the tempeh is tender and has absorbed the braising liquor.

Remove the lid and increase the heat to medium. Simmer uncovered for 8–10 minutes until the sauce has reduced to a glossy, lightly syrupy consistency that coats a spoon.

Discard the thyme, rosemary sprigs, and bay leaf. Stir in the sherry vinegar, taste for salt, and drizzle the walnut oil over the surface. Scatter with chopped parsley and serve immediately alongside creamy white bean purée or buttered Puy lentils and crusty sourdough to soak the sauce.