Like Soy Sauce, Like Tempeh

Tempeh with Ginger and Toasted Sesame Seeds

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A few months ago I was immersed in vegan cooking since a vegan edition of my oatmeal chocolate chip cookies were represented at the New York City Vegetarian Food Festival.  That’s when I was introduced to tempeh.

I tasted an unforgettable “spicy tempeh” at the Jivamuktea Café and I recommend it to all who are in or near the area.  Service is great as well.  Not sure what spices were used in the dish all I know is I couldn’t stop eating it!

Just what is tempeh?  Simply, it is fermented soybeans.  The entire soybean is used in the making of tempeh and it contains a great deal of protein as do many items from the legume food group.  It is used in many vegan and vegetarian dishes and has some similarity to tofu only it is very firm and holds its form when cooked.  Like tofu, it takes on the flavors that it is cooked with and I cooked it with vibrant ginger root and red pepper flakes here.

Oh, by the way, soy sauce is another example of fermented soy.

Check the web or Wikipedia for more information about tempeh.

Here’s my attempt at a spicy tempeh dish that is quite tasty.

Tempeh with Ginger and Toasted Sesame Seeds

8 oz package of tempeh
2 T sesame seeds (toasted)
lemon wedge
1 T fish sauce
1 small onion
4 cloves garlic minced
2 t minced ginger root
pinch salt
1 t red pepper flakes
2 T canola oil

Process: toast sesame seeds in a dry pan. Sauté onion, garlic, ginger in canola oil until softened. Add pepper flakes, fish sauce and salt. Add tempeh and cook for about 5 minutes. Squeeze lemon over the mixture then toss in sesame seeds. Remove from heat and serve.

Ginger Sesame Tempeh


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