Tempeh can absorb flavors easily. I like marinating them in tamari with sesame oil and some garlic and ginger. If you’re looking for a meat alternative, tempeh is a good source of protein and other vitamins and minerals. Read here for more health benefits The Science of Eating
Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine according to Wikipedia
For me, I love the grainy texture and you can add it to any vegetable dish or salad.
- 2 cups broccoli florets
- 1 yellow squash, sliced
- 1 cup napa cabbage, shredded
- 1 small carrot, peeled and cubed
- 1 small red onion, sliced
- 4 garlic cloves, minced
- 1 teaspoon 21 seasoning salute
- 2 tablespoons olive oil
- salt and pepper to taste
Heat a pan with oil, saute garlic and onion, add 21 seasoning salute, stir to mix well. Add all the vegetables accept Nappa cabbage, stir-fry for 2 minutes or until veggies are tender. Add the Nappa cabbage, stir, cook for 30 seconds. Serve with tempeh.
Recipe for the sesame sauce
- 1/4 cup tamari or low sodium soy sauce
- 1 teaspoon Harissa chili paste
- 1 garlic clove, finely minced
- 1 inch- sized ginger, peeled and finely minced
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- sesame seeds for toppings
Combine all ingredients, use a whisk and stir to mix well.
Recipe for the tempeh
Use 1 package of tempeh, cut in the middle then slice into 1/2 an inch size. Marinate in the sesame sauce for 15- 30 minutes. Fry the tempeh for 1 minute each side or until golden brown.