Soak the mushrooms in hot water for 10 minutes. Remove them and cut them finely, but reserve the mushroom water. Crumble the tempeh into small pieces
In a wok or pan, add cooking oil and fry both, the mushrooms and tempeh, on medium-high heat until the tempeh is slightly golden (7-10 minutes)
Turn the heat to medium, add the sauces, the reserved mushroom water, dry spices, aromatics and the spice-bag. Bring to a boil, reduce the heat to low and let it simmer with a lid on (20 minutes).
Turn the heat up, and reduce the broth.
Remove the tea bag, ginger and garlic and give it a final taste to adjust the seasoning. Serve on cooked white rice
