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| Seasoned Tempeh |
| DOWNLOAD RECIPE |
| This dish can be added to soups, stews, salads, or filled tortillas. Recipe is from Moosewood Restaurant Cooks at Home by The Moosewood Collective. Prep. time: 15 minutes. Serves 4. |
- 8 ounces tempeh (fresh or defrosted)
- 2 tbsp. white or cider vinegar
- 2 tbsp. soy sauce
- 1 tbsp. water
- 1/2 tsp. ground fennel seeds
- 1 clove garlic, minced or pressed (optional)
- 2 tbsp. vegetable oil
- salt and ground black pepper to taste
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- Cut tempeh into small cubes or strips and set aside. In a nonreactive
shallow bowl, stir together marinade ingredients (vinegar, soy sauce,
water, fennel seeds, and garlic). Add tempeh pieces and toss until
marinade is absorbed.
- In heavy skillet, saute tempeh in oil on medium-high heat for 7 to 10
minutes, until golden and crisp. If necessary, add more oil to prevent
sticking. Add salt and pepper to taste, and serve immediately.
Variations:
* For Mexican-style tempeh, add 1/2 tsp. ground cumin and 1/2 tsp.
dried oregano to the marinade.
* For Italian-style tempeh, add 1/2 tsp. dried basil to the marinade.
* For Greek-style tempeh, add 1/2 tsp. dried oregano and 1/2 tsp. dried
mint to the marinade.
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