Monday, April 9, 2012

Tempeh Soysage

This is a very easy and delicious way to prepare tempeh. Incidentally, this method of pan-frying slices of tempeh and adding a quick marinade at the end is a wonderful, quick way to enjoy tempeh or tofu in quick weeknight meals, since there is no need to marinate beforehand. Enjoy!



Tempeh Soysage
Serves 2-4

2 TB red wine or water
1 TB maple syrup
1 TB soy sauce or Bragg’s
3 cloves garlic, minced
1 tsp fennel seeds
1/2 tsp red pepper flakes
Pinch of salt
Pinch of pepper
2 TB canola oil
1 8-oz package tempeh

In a small bowl, mix together wine/water, syrup, soy sauce, and seasonings.
Heat oil in a skillet over medium-high heat. Cut tempeh into 1/4” thick strips and arrange in a single layer in pan. Cook each side 5-6 minutes,or until browned.
Remove pan from heat. Immediately add seasoning mixture and stir it around as it sizzles and evaporates, making sure to coat each piece.

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