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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.

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  1. Forgive me, l just put the little can opened at the top with boiling water up the side @ 50% , warm it and eat out of can. Love the broth flavor undiluted or seasoned.

    1 Reply
    1. re: Delucacheesemonger

      I've never seen tempeh in cans. The only way one finds it around here is in thin blocks - plain or flavored/seasoned - in vacuum-sealed plastic packages.

    2. 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:
      http://www.101cookbooks.com/archives/...

      4 Replies
      1. re: mollyomormon

        thanks! both the taco idea and the recipe link look good.

        i also found a link to my favorite tempeh recipe so far, which is a smoky molasses tempeh from deborah madison's vegetarian cooking for everyone, http://www.food.com/recipe/tempeh-str...

        1. re: mollyomormon

          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.

          1. re: DeborahL

            I have tried both the orange-glazed tempeh and the curry you cite and couldn't agree more--they are great!

          2. re: mollyomormon

            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:

            tempeh
            tortillas
            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: jalapeƱos, 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.

          3. I like my food quite spicy, so definitely loved this when I made it. Has a nice number of veggies & other good things, & you can easily temper down the spice level to your taste.

            http://www.food.com/recipe/some-like-...

            1. I slice it 1/4" thick or thinner, soak it in soy sauce for ten minutes or so, then fry it until it's browned and getting toward crisp. It has a bacon-y effect. Dee-lish

              2 Replies
              1. re: heidipie

                Tempeh bacon is probably my favorite preparation of tempeh. I like tempeh crispy because its texture is terrible IMO.

                1. re: heidipie

                  Add a bit of brewers yeast and it really takes on a savory, smoky bacon flavor.

                2. 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

                  serves 2

                  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!