15 Fri, 2011 § 3 Comments
I want to like tempeh. I really do.
This cultured version of soy is so much better for you than other more-processed ones.
The only tempeh I have ever really enjoyed is a tempeh burger from New Frontier’s Natural Marketplace. That I need to figure out how to replicate. Other than said burger, there is something about the texture & taste I struggled with — until yesterday — because I just may have found my tempeh answer.
I was not expecting this to turn out at all, let alone be really really tasty. Even when the tempeh was steaming in the pan alone, the kitchen smelled wonderful. One reason might be we tried a new brand for the first time: Wildwood’s Organic Tempeh (onion herb). They make my favorite tofu; it only makes sense they make my favorite tempeh as well. This will be the only brand of tempeh I buy from here on out. Another reason: I steamed it first, which helped the flavors develop/hold & might have helped with the texture-thing too.
p.s. I am normally not a gravy person & usually opt out of slopping it on my food. This though, slop away.
- 8 oz package tempeh, cut into 1.5″ squares
- 1/2 C water
- sea salt
- 1 – 2 T extra virgin olive oil or coconut oil (I will use coconut oil in the future)
- onion of choice (we used 3 “green”/young onion bulbs), chopped
- 2 T kamut flour
- 1 C hemp milk
- sea salt, fresh pepper & Bragg’s Aminos/tamari, to taste
In a medium saute pan, combine tempeh, water & salt; cover & steam over medium heat until water is gone. Add olive olive to pan & cook the tempeh squares on all sides until lightly browned & crisp. Remove from pan & set tempeh aside.
Add a little coconut oil to the pan if needed; then add onion & cook until softened & translucent. Sprinkle with flour & cook 1 – 2 minutes longer. Whisk in milk & slowly heat — reducing the temperature if needed — bringing to a low boil until it thickens. Return tempeh to pan, seasoning with salt, pepper & Bragg’s if desired & heat through.
We enjoyed this with rosemary & lavender socca & PERFECTLY roasted cauliflower. I roasted small florets of cauliflower at 375*F in coconut oil only, tossing occasionally, until they were golden brown — meaning caramelized, which was reflected in the sweet, crispy, buttery flavor. Dave added a touch of salt to his; but I thought they were per-fect just as they were.
Do you like tempeh? How do you like to prepare it?