Okay, everyone knows tempeh is good for you. At first, I didn’t know what to do with it. I cut it up and slapped it in a skillet. And guess what? Yuck!
My dilemma in the beginning was how to make it taste good. That is never a problem nowadays. First: You’ve gotta get with a good brand. Westsoy is the only brand I buy. Why? Because it is never bitter. If you can’t get ahold of Westsoy, no worries, simply fabricate your tempeh into slices or chunks or whatever size you need for your recipe and steam it for 20 minutes. That should do the trick.
Secondly: Marinate, marinate, marinate. If you really want good flavor, I think it’s the best way. Here is an awesome marinade from our good friends at Thug Kitchen. What? You’ve never heard of Thug Kitchen? You’re welcome.
Here’s the recipe (which for some reason has been removed from the site, but you should visit anyway. I forgive you, Michelle. www.thugkitchen.com
This marinade is zippy! That’s the best word to describe the tangy, garlicky, savory punch in the taste buds it delivers. One word of caution, though–if you are serving more than two people, double the recipe because it goes fast!
Thug Kitchen’s (Secret) Summer Tempeh Sammies
- 8 ounces of tempeh
- 1 teaspoon olive oil
- 1/2 cup vegetable broth or water
- 1/4 cup sherry vinegar (chill out, that shit isn’t expensive but you can use apple cider vinegar if you already have that at home)
- 3 tablespoons tamari or soy sauce
- 2 tablespoons of your favorite smoky hot sauce (something with chipotle pepper is fucking delicious)
- 1 tablespoon lemon juice
- 3 cloves of garlic
Cut tempeh width wise into about 1/3-1/2 inch pieces (16 pieces). Marinate in shallow container for at least 30 minutes, no longer than 60 minutes. :
Brown tempeh in oil for 4-6 minutes each side. Moisten pan with marinade.
Serve on sandwiches with sundried tomato spread or your favorite mayo 🙂
Here are the pics: