Sunday, January 25, 2009

Tempeh-tastic





Homemade tempeh bacon based somewhat on the VWaV recipe: steamed tempeh marinated in maple syrup, tamari, liquid smoke, orange juice, garlic and chile flakes fried in peanut oil. Roasted yukon gold potatoes (just with a little canola and salt,) and some mixed baby greens with maple-mustard dressing (maple syrup, dijon mustard, lemon juice, salt).




If you've never cooked with tempeh before, you should definitely give it a try. Tempeh is a Indonesian-style fermented soy product. It's made with whole soybeans and has more protein an fiber than tofu. You can pick it up at a well-stocked health food store or grocery usually in long cakes. I usually steam it first, to remove some bitterness and to tenderize it. Just a few minutes will do fine. Then throw it in a stir-fry, like this one...




Tempeh stir-fry: Steamed tempeh, steamed kale, broccoli, red bell peppers, sesame oil, peanut oil, scallions, minced fresh garlic, minced fresh ginger, agave, tamari, peanuts, sesame seeds, served over brown rice.

3 comments:

T said...

Love all the uses of tempeh! I always eat it all so quickly that it never lasts for two meals...

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