Seasoned Tempeh
From Moosewood Restaurant Cooks at Home book.
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INGREDIENTS
Nutrition- 8
- 2
- 2tablespoons soy sauce
- 1tablespoon water
- 1⁄2teaspoon ground fennel
- 1
- 2tablespoons vegetable oil
- salt & fresh ground pepper
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DIRECTIONS
- Cut the tempeh into small cubes or strips and set aside.
- In a non reactive shallow bowl, stir together the marinade ingredients Add tempeh pieces and toss until the marinade is absorbed.
- 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.
- Add salt and pepper to taste, and serve immediately.
- + For Mexican-style tempeh, add 1/2 tsp of ground cumin and 1/2 tsp of dried oregano to the basic marinade.
- + For Italian-style tempeh, add 1/2 tsp dried basil to the marinade.
- + For Greek-style temph, add 1/2 tsp dried oregano and 1/2 tsp dried mint to the marinade.
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