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'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!