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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Moosewood Restaurant Cooks at Home book. Ingredients:
8 ounces tempeh (fresh or defrosted) |
2 tablespoons white vinegar or 2 tablespoons cider vinegar |
2 tablespoons soy sauce |
1 tablespoon water |
1/2 teaspoon ground fennel |
1 garlic clove, minced |
2 tablespoons vegetable oil |
salt & fresh ground pepper |
Directions:
1. Cut the tempeh into small cubes or strips and set aside.
2. In a non reactive shallow bowl, stir together the marinade ingredients Add tempeh pieces and toss until the marinade is absorbed.
3. In a heavy skillet, saute the tempeh in the oil on medium-high heat for 7 to 10 minutes, until golden and crisp. If necessary, add more oil to prevent sticking.
4. Add salt and pepper to taste, and serve immediately.
5. + For Mexican-style tempeh, add 1/2 tsp of ground cumin and 1/2 tsp of dried oregano to the basic marinade.
6. + For Italian-style tempeh, add 1/2 tsp dried basil to the marinade.
7. + For Greek-style temph, add 1/2 tsp dried oregano and 1/2 tsp dried mint to the marinade.
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