I really love tempeh and prefer it over tofu. I have this great recipe for tempeh that you can use in sandwiches (a panini even), salads, pasta or as your main protein with your other side dishes.
Please share any great tempeh recipes you have! Here's mine:
8 oz pkg of 3 grain or flax tempeh
4 TBS tamari or shoyu
3 TBS olive oil
2 TBS balsamic vinegar
2 TBS maple syrup (or brown sugar)
Cut the tempeh block across (not lengthwise) into 1/2 inch strips. In a small bowl, whisk together tamari, olive oil, vinegar and maple syrup until combined. Lay tempeh strips into a glass or ceramic dish large enough to have each piece coated with marinade. Pour marinade over tempeh and make sure to coat all of it. Cover and refrigerate 6 hours or overnight.
When ready to prepare, heat a skillet over medium heat until hot. Lay tempeh strips into pan and gently saute until brown and carmelized (you can add some more marinade to pan if it looks too dry). Remove from pan and serve, or refrigerate for later use.
Re: What's Your Tempeh Recipe?
June 18, 2010 12:41PM
Registered: 5 years ago
Thanks for posting your tempeh recipe. I'm going to try that out tomorrow. I grew up in Asia (Malaysia) where tempeh was created (Indonesia & Malaysia) and we have some cool tempeh recipes. This recipe is spicy but you can alter the spiciness.
2 x 8 oz packages of soy / original tempeh (substituting with another type of tempeh is fine)
2 - 3 tbsp oil for frying
5 cloves of garlic
2 tbsp diced onion
1 small jalapeno pepper, sliced thinly (optional) *** Be sure to wear gloves when handling hot peppers. It can irritate your skin if you're not used to it***
3 tbsp tamari (natural soy sauce)
1 tsp sambal olek (Indonesian hot sauce), or any type of hot sauce that's made out of blended chilli peppers (tobasco sauce is fine too) - optional
Salt to taste (but don't add salt until you've tasted it as the tamari has a natural salt taste to it)
Scallions, finely sliced for garnishing
Slice each block of tempeh in half lengthwise (so you get 2 large pieces of whole tempeh like it was in the package, just thinner).Then cut tempeh into small cubes (about half inch by half inch), or slightly larger if you prefer, however the reason for cutting it in small cubes is so that each little cube soaks the flavors well. Add the tamari to half cup of water, mix well. In a bowl, mix the tempeh and the tamari together. Set aside.
Heat oil on medium heat in a wok or skillet. Cook the onions and garlic until golden brown. Add the jalapeno. Stir well. Add the sambal olek and mix it into the other ingredients then add the tempeh mix and stir well, being careful not to break up the tempeh pieces. Cover your wok, reduce heat if necessary and let the tempeh absorb all the flavors for about 10 minutes, being careful not to let your tempeh burn (keep on low to medium heat). If you're having trouble mixing all the ingredients (because it's too dry) add between a 1/4 - 1/2 cup of water and raise the heat, but remember that this dish is supposed to be pretty dry at the end, not soaking in liquid.
Taste and add salt as required. Garnish with scallions. Serve with brown rice and a vegetable stir fry (my fav. stir fry with this tempeh dish is baby bok choy, and garlic cooked in a little tamari - delicious!)