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Friday, January 15, 2010

simple tempeh dish with many variations

 Many of you are eating handmade, fresh tempeh for the first time this weekend and i am very grateful to that :)  You are probably noticing a very different flavor, aroma and texture than the frozen and pasteurized tempeh which is found in stores!

Here is a very simple way to prepare tempeh and several international variations.

First slice your tempeh into strips about 1/2 " thick. We are going to simply pan fry them till golden and hit them with a salt and an acid to finish them.

ok, Italian style
small amount of olive oil in your pan, get it red hot, put in the tempeh slices and pan fry on one side till golden brown and flip them over. Only turn them once! as the second side browns, sprinkle them with sea salt and pour 1/4 cup of marsala wine over them. serve immediately

Japanese style.
heat up your pan, put a small amount of sesame oil (NON toasted) in and fry your tempeh strips on each side. When it is finished browning, add a tbsp of shoyu, 1 tbsp sake and 1 tbsp mirin.  Remain on heat till liquid evaporates, then serve immediately.

Mexican variation
same method as above but use olive oil and finish with a mixture of 2 tbsp lime juice, 1/2 tsp cumin, 1/2 tsp chipotle powder, 1/2 tsp oregano

Sichuan variation
as above but use sesame oil to fry and finish with 1 tbsp shaoshing rice wine, 1 tbsp mirin and 1 tbsp shoyu and 1 tsp sichuan chili oil

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