Tempeh Recipes

Braised Tempeh

I used to marinate my tempeh for hours before cooking. Then one day I realized that I could just braise it and let the sauce soak in as it cooks.

Ingredients

1 package of tempeh
2 cloves of garlic
1/6 cup tamari soy sauce
1/6 cup mirin (rice wine)
1/4 cup spring or filtered water
sharp knife
stainless steel frying pan with a lid

Directions

1. Peel and mince the garlic.

2. Mix all the liquid ingredients together and add the minced garlic.

3. Open the package of tempeh and carefully slice it lengthwise so that you have two thin pieces of tempeh. Cut each of these in half.

4. Arrange tempeh slices in frying pan and add the mixture.

5. Turn the heat onto low and cover. Cook for 20 minutes and then turn the tempeh pieces over. If there is not enough liquid, add some water or make a quick mixture of water, tamari and mirin and add that to the pan. Cook 15-20 minutes more. Tempeh should be soft but firm, and cooked all the way through.

6. Serve with greens and brown rice or sweet potatoes, or make a tempeh sandwich (see below).

Variation
Add some coriander powder to the sauce. This will give it a hint of Indonesian flavor.

Variation
If you have more time, crumble and marinate the tempeh in the sauce for at least 4 hours. Then drain, and sautee it in sesame oil with garlic and onions. When the onions are soft, turn down the heat to low, add some of the marinade, cover and simmer for 15-20 minutes before serving.

Marinated Baked Tempeh

Ingredients

3 eight oz. packages of unseasoned organic tempeh

3/8 cup tamari soy sauce
juice of 1/2 an organic orange
1 tsp. stoneground mustard
1/4 cup water
2 TBS light sesame oil
4 cloves of garlic, peeled but whole
1/4 tsp. coriander
2 bay leaves
parchment paper
baking pan

Directions

1. For each cake of tempeh, take a heavy, sharp knife and cut it in half lengthwise, so you have two thin rectangular pieces. Cut each of these pieces in half. You should have 4 pieces from each package, or 12 in total.

2. Add the remaining ingredients to a large glass or other non-reactive bowl and mix well. Add the tempeh pieces and allow to marinate at room temperature for 3-4 hours, or in the refrigerator overnight.

3. When the tempeh is done marinating, preheat the oven to 375 degrees F.

4. Remove the bay leaves from the marinade and discard.

5. Line the baking tray with a piece of parchment paper. Arrange the tempeh pieces on the tray. Drizzle some marinade on top of each piece and put in the oven.

6. Bake for 20 minutes and then turn the tempeh pieces over. Drizzle a little marinade over the tempeh pieces if they are starting to dry out. Bake for 10-15 more minutes.

This freezes well.Tempeh will keep well in the refrigerator for several days. It can be steamed or fried to reheat it.

Variation
Use 2 packages of tempeh and 8 oz. of whole button mushrooms

Warning
Never eat bay leaves. They will cut your throat and esophagus

Tempeh Sandwich

Ingredients

1/4 - 1/2 cake of tempeh, seasoned and cooked (see recipes above)
mustard
cucumber
red onion
balsamic vinegar (optional)
tomato
Vegenaise (grapeseed oil one, in purple jar)
Bread, preferably yeast-free sourdough*

Directions

1. On the bottom slice of bread, put a thin drizzle of mustard

2. Add thinly sliced cucumbers

3. Add thinly sliced red onions, optionally marinated in balsamic vinegar

4. Put the tempeh slice(s) on top of the onions

5. Put thinly sliced tomatoes on top of the tempeh slice(s)

6. Spread a thin layer of Vegenaise on the other slice of bread and put it on top of the sandwich

*Check ingredients for honey or other questionable ingredients.
Bread is best when it's just flour, salt and water.
Try Trader Joe's

Variation
Add avocado
If I use avocado, I use less Vegenaise and I also omit the tomato, because I don't like tomatoes and avocados together.