Tempeh and Bok Choy Braise with Lemongrass and Galangal

Cut the tempeh into 1-inch cubes. In a heavy-bottomed pot or Dutch oven, lightly sear the tempeh cubes over medium heat until they develop a golden-brown crust, about 5-7 minutes.

Add the galangal powder and lemongrass extract to the pot, blooming the aromatics for 1 minute until the kitchen smells bright and citrusy.

Add 1/2 cup of water to the pan to deglaze, scraping up any browned bits from the bottom.

Add the roughly chopped bok choy. Cover the pot and braise for 5-8 minutes until the greens are tender but still vibrant and the tempeh has absorbed the aromatic broth.

Remove the lid and let the liquid reduce slightly to glaze the tempeh cubes.

Serve in a shallow bowl, alongside the toasted ciabatta square for dipping into the fragrant braising liquid.