Seasoned Tempeh Recipe
Ingredients
| Tempeh | 8 Ounce, Defrosted | |
| MARINADE | ||
| 2 tablespoons white or cider vinegar | ||
| Soy sauce | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| Fennel seeds | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Vegetable oil | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Cut the tempeh into small cubes or strips and set aside.
In a non-reactive shallow bowl, stir together the marinade ingredients.
Add the 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.
In a non-reactive shallow bowl, stir together the marinade ingredients.
Add the 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.
Chef
