Now it's all about finding something to mix the tempeh with, because I tried multiple times to eat it straight and it is not the most pleasant experience. Also, not recommended when you are eating because you know you have to, not necessarily because you really want to. Typically I like it sauté with oil, lemon (lots) and soy sauce. But lemons do not grow spontaneously in my kitchen so I have to buy it and, as I mentioned earlier, it's been a while since the last time I had a trip to the grocery store.
One of the recipes I used to make when I was obsessed with tempeh was called something like "tempeh all'orientale" (oriental style tempeh). It called for pine nuts and raisin and yes, I have pine nuts! But of course no raisin and no lemon. At this point it becomes a challenge, whatever I find in the fridge or the shelfs is going to be good enough. And it was! Here's what I ended up doing:
Ingredients for one:
- Tempeh (1 serving)
- 3 tbsp of strawberry lemonade
- 1 tbsp of olive oil
- 1 tbsp of pine nuts
- 2 tbsp of dried cranberries
- 1 tbsp of soy sauce
- 1/2 tsp of rice vinegar (optional)
- Ina small saucepan, heat the oil and add the tempeh and cook on medium-low until golden brown. Add pine nuts and cranberries and cook for another 1-2 minutes. Add the strawberry lemonade, soy sauce and cook until the liquid is reduced a little.
Linking to MMMmonday at Acting Balanced