Your favorite tempeh recipe
I've been experimenting more with tempeh and was hoping you could share some of your favorite recipes. Generally I've been cooking it in a soy/garlic/ginger/sesame/veggie stock type broth and then adding it to grains and veggies. Other recipes you like would be most appreciated as I'd like to incorporate tempeh into more of our meals, so I need a little variety.
I like to crumble it up with taco seasoning and then saute it with onions and red and yellow peppers, sort of like a ground beef fajita. I also like all of Heidi Swanson's tempeh recipes that I've tried and think I will make this one tonight:
I've never been a fan of tempeh--its appearance and texture were always off-putting to me. But that 101 Cookbooks tempeh curry recipe linked above by mollyo looked intriguing so I made it last night, and it was DELICIOUS. The dish would've been good with or without tempeh, but here's the interesting part: The tempeh added the perfect texture. It absorbed all the curry flavor and had a bit of tooth to it and I think really completed the curry. I served it over brown rice, which sort of matched the toothiness of the tempeh. I made a couple of small adjustments to the recipe: used ground cumin instead of cumin seeds (and therefore cut the amount in half) and Greek yogurt instead of cream, plus I didn't puree it (don't have a blender or immersion blender). But it came out great anyway, and was so easy to make. I will use this recipe over and over again, and would proudly serve it to guests, with some naan and sweet chutney. I won't be suddenly using tempeh in everything, but I'm much more open to it now, and may next try the orange pan-glazed recipe linked later in this thread.
yes, I love this too. I also make tempeh fajitas, which someone posted here on CH. I have no idea who at this point,b ut I pasted the following into my macgourmet:
avocado, onion, jalapeno, sour cream, lettuce, beans, etc as desired
We slice or crumble the tempeh, sautee with onions, peppers. Serve on tortillas (they make low-carb ones now, if that's a concern) with fixins as you please: jalapeños, diced tomatoes, salsa, cheese, avocado....whatever. I swear these can be made in less than 15 minutes. We add a schmear of refried beans sometimes, too.
I would like to provide you with an oldie-but-goodie recipe of mine, my very own copycat version of my all-time favorite restaurant dish: Tempeh La La, served at a Sri Lankan restaurant in Santa Cruz by the name of Asian Rose.
Tempeh La La is crispy, savory, salty and sweet. It consists of crunchy cubes of tempeh napped in a tangy, tamarind-tinged sauce and topped with chewy strands of fried onion. Serve it with some steamed veggies and brown rice, and you'll be one happy camper.
Tempeh La La
1 C. canola oil (for frying)
1 (8-ounce) package tempeh
1 medium red onion, halved and sliced into thin half moons
2 cloves garlic, thinly sliced
1 tsp. sambal oelek (or your favorite chili paste)
1 tsp. tamarind paste, dissolved in 1 C. water
2 quarter-inch rounds galangal root, bruised (can substitute ginger root)
3 two-inch pieces of lemongrass stalk, bruised
1/2 C. brown sugar
1. Heat the oven to 250F.
2. Slice the tempeh into small pieces, about 1/2" long, 1/4" wide, 1/4" tall. Place the tempeh on a baking sheet and leave in the oven for 45 minutes, until it is dried out a bit. This will improve its crunchy texture. You can prepare a pot of rice while the tempeh is doing its thing in the oven.
3. In a 10" cast-iron skillet, heat the canola oil over medium heat until it reaches 375F. With a slotted spoon, place the tempeh in the oil and fry about three minutes, until golden brown. Remove the tempeh to a paper towel-lined plate.
4. Fry the onion slices in the remaining oil until brown, about five minutes, then transfer to towel-lined plate to drain.
5. Finally, fry the garlic slices, removing them after just a few seconds -- they'll burn quickly!
6. Turn heat down to low, then pour out all the oil from the pan except two tablespoons.
7. Add the chili paste, tamarind paste dissolved in water, galangal, lemongrass, and brown sugar to the skillet. Raise heat to medium-high and reduce the sauce until it is about half the volume you started with, and it has taken on a slightly syrupy consistency. This will take about 10 minutes.
8. Use your slotted spoon to remove the lemongrass stalks and galangal pieces from the pan.
9. Add the tempeh, onions, and garlic to the sauce in the skillet, mixing to coat evenly.
10. Serve over rice and enjoy!
i tried this one the other night. i liked the flavor, but i did something wrong as the sauce never really got a glaze. i doubled it as we were having friends over, so i think there was too much liquid in the pan. i get the sense from the recipe that the tempeh should be in a single layer and the sauce should be pretty evenly spread out. will try again.
these are all excellent recipe suggestions. thanks everyone! and I hope people keep more coming.
one question i have is that a number of recipes suggest marinating for long periods and in the refrigerator. i've been told that cold tempeh won't absorb a marinade and you either need to steam the tempeh before putting it in the marinade or heat the marinade before putting the tempeh in it. what has y'all's experience been?
With the long marinades, I don't find steaming necessary. In fact, I think tempeh is best served with marinades.
Here are my tempeh favourites:
Honey Glazed Tempeh Sandwich
Jamaican Jerk Tempeh Wraps
BBQ Tempeh with Sweet Potatoes
This Tempeh Scallopini is so rich and delicious and has the loveliest gravy. Perfect with mashed potatoes: < http://www.food.com/recipe/tempeh-sca...>
I also do a really simple Thai-ish tempeh curry by just poaching tempeh with whatever vegetables I have on hand along with a bunch of minced ginger and chopped leek (all of it, white and green). When everything's just barely tender, I add coconut milk, a splash of soy sauce and chili garlic paste to taste (my favorite is Viet Namese Tuong Ot Sate Anh Pho, aka Ground Chili w/ Garlic, made by the Caravelle Co.). I stir in fresh lime juice, chopped cilantro and chopped basil once everything's cooked and off the heat (so the coconut milk won't curdle). Really easy and yummy.
Tempeh Burritos with a filling made of tempe and veggies simmered five minutes or so in a good New Mexico Red Chile Sauce and wrapped in a whole wheat tortilla with some avocado, are also really good.
I made a really nice tempeh dish this evening. I cut a block of whole grain tempeh (from TJ's) into pieces about the size and thickness of scrabble tiles, and did a quick marinade of soy sauce, fish sauce, black vinegar, and chili garlic sauce. I let it all stand together for about 10 min. Then I added about a 1/4 c of light coconut milk and let it all marry for about another 5 min.
I sauteed the tempeh till brown on both sides, then mixed it back into the remaining marinade. I served it with rice, and a mix of kale and u-toy greens that had been blanched with garlic and black vinegar.