This is a recent tempeh dish i have developed.
mix the following together:
3 tbsp pomegranate mollasses
1 tbsp tamarind extract
1 tbsp red miso
1 tsp cumin, ground
1 tsp smoked paprika
1/3 cup stock
1 tbsp mirin
1 tsp freshly cracked black pepper
1 tbsp shoyu
place 1 pound of freshly made tempeh into the marinade. Do not cut the tempeh, leave it whole and let marinade overnight in the fridge.
Cover the marinated tempeh with sliced pears and brush the pears with the marinade. Roast the pear covered tempehs, in the marinade at 425, covered for 15 minutes.
The fruitiness of the pomegranate added to the pears are an amazing and unique flavor. The fresh mushroomy flavor of non packaged tempeh is ideal for this
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