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I was looking for ways to cook tempeh and didn't find a lot. This was inspired by many sources. I know it looks like a lot of spices, but I've tried it with less and the tempeh is just too bland.
- 8 ounces tempeh
- 2 tablespoons olive oil
- 5 tablespoons balsamic vinegar
- 7 tablespoons soy sauce
- 2 teaspoons minced garlic cloves
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- hot sauce
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 2 onions, sliced
- 1⁄2 lb mushroom, sliced
- 1 lb green beans, frozen, cut up
- Cut tempeh into 1/2 inch cubes.
- Mix the next 9 ingredients to make a marinade.
- Pour it over the tempeh in a ziploc bag. Seal and refrigerate for 1 hour or longer. Turn it over occasionally, if you think of it.
- Heat the olive oil in a large pan.
- Add onions and cook, stirring occasionally, until they start to brown.
- Add mushrooms and cook another couple minutes.
- Add tempeh and marinade. Stir and cook a few more minutes.
- Add green beans. Cook and stir until green beans are cooked through.
The salt content in this recipe was just horrendous! Way too much soy sauce and none of the spices actually go together. I recommend trying out your own version of this and I'm sure it will come out better.
I joined food.com just to review this recipe. This recipe would earn 3 stars, or more, if you make it with half the soy sauce and use the low-sodium kind! I made this with low sodium soy sauce, and doubled the entire recipe. I also added udon noodles after it was done frying. When I was making the marinade it seemed like an excessive amount of soy sauce, so I put in a few less tablespoons than it asked for. It still came out extremely salty! So if you make this, use far less soy sauce and perhaps add water to make up for the volume of the rest of the marinade. It was about the right amount of liquid, with a pound of noodles. You can also add ginger, honey, and cornstarch to make it more of a chinese "brown sauce".