Recipe and Photo courtesy of Asako Perejma, Vegan Chef
Tempeh is made from whole soy beans by culturing/fermenting the soy beans and then forming them into a firm cake, block or patty. It is one of the best sources of protein for vegans, vegetarians, and even meat eaters. This recipe is a great finger food for party guests.
Ingredients
1 block Organic Tempeh (approx. 225 g)
1/2 cup Arrow Root Powder
1/4 cup Sorghum Flour
Sea Salt (pinch)
1 tablespoon water – more/less as needed
2 teaspoons toasted sesame oil
Steamed Greens (Nappa Cabbage is shown in the photo – you can use spinach, kale, swiss chard or any other greens or vegetables you prefer)
Marinade Sauce
1/2 cup broth (kelp, vegetable or dried shitake mushroom)
1 teaspoon Soy Sauce
1 1/2 teaspoons Ginger Juice
1. Mix marinade sauce and set aside.
2. Cut tempeh into slices (1/2 inch by 3 inch)
3. Marinate tempeh in sauce – each side for 10 minutes. Reserve marinade.
4. Mix arrowroot, flour, and sea salt – add water gradually until mixture has pancake dough consistency.
5. Heat toasted sesame oil in frying pan over medium heat and fry each side of tempeh until golden brown. Place aside on plate.
6. Wipe out remaining oil from pan and pour in the marinade sauce and heat through. Gradually stir in the flour mixture to thicken the sauce. Remove from heat.
7. Place steamed greens on serving dish with the tempeh slices on top. Pour the marinade sauce on top.
8. Optional – Sprinkle fresh chopped parsely on top.
Serve and enjoy immediately.
