Tempeh is made from fermented grains and/or soy. It has been a healthy staple in Indonesia for centuries. Tempeh has a high protein content which makes it a great replacement for meat. Because it is fermented it is easier to digest then tofu or other soy type products. It is sold as a plain cake of soybeans and grains as well as in pre-marinated form. While the pre-marinated versions are great if you don't have the time for marinating, I like my own versions the best. Tempeh absorbs flavors easily and variety of marinades will work well. Ideally you will be marinating tempeh for a few hours or even over night.
Ingredients Marinated Tempeh
- 3 table spoons braggs, soy sauce or coconutaminos
- 1/2 table spoon rice vinegar
- 1 table spoon toasted sesame oil
- 2 table spoons of minced ginger
- 2 cloves of minced garlic
- 1 pack of tempeh, cut into cubes or strips
Mix all the ingredients together, marinated tofu for a few hours or over night.
Ingredients Veggie Dish:
- 1 bunch of kale, destemed and cut
- 1 large or 2 medium size leeks, cut into very small rounds
- 1 -2 table spoons of toasted sesame oil
- 1 clove of garlic, pressed
- 1/4 teaspoon of red pepper flakes
- 1 table spoon of toasted sesame seeds
- Heat the oil in a large pan, add garlic, pepper flakes, leeks and marinated tempeh, lightly fry on low heat for about 5 minutes.
- Add kale and a tad water if needed and/or cover with lid to prevent burning on.
- Saute on low heat until kale and leeks are done.
- Season to taste with additional soy sauce or salt and pepper.
- Sprinkle with toasted sesame seeds
Serve with Soba noodles or any other item of your choice (does not go well with rice, better with a lighter grain like quinoa).