Monday, February 8, 2010
Tempeh Basic Prep
Tempeh Basic Prep
3 tablespoon olive oil or sunflower oil
Four 2 ounce tempeh patties
¼ cup simple Deglaze (recipe follows)
I suggest slicing the block in half lengthwise and then again in half crosswise to get four square patties about 2 ounces each.
Heat oil in frying pan over moderately high heat. Add tempeh patties. They should sizzle slightly. (Make sure the oil is hot enough or the patties will absorb more oil before they get brown.) Saute until golden, about 1-2 minutes on each side. You may need to add more oil when you turn them to get the other side brown.
After the second side is brown and there is no excess oil in the pan, pour the ¼ cup Simple Deglaze over and around the tempeh patties all at once.
Lower the heat slightly. Remove tempeh when the Simple Deglaze had been absorbed and the tempeh has a nice golden brown color.
2/3 cup water
1/3 cup soy sauce
1 clove garlic, minced
½ teaspoon grated fresh ginger
¼ cup cayenne
¼ cup paprika
¼ cup chili powder
2 tablespoon dried oregano
2 tablespoons seat salt
2 tablespoons dried thyme
½ teaspoon black pepper
¼ ground allspice
¼ teaspoon garlic powder
¼ teaspoon ground mace
Combine all spices well. Store in a tightly sealed jar to keep fresh, and store in the refrigerator to keep fresher longer.
Brush a little oil onto one side of each sautéed tempeh patty. Place some of the blackening spice in a flat dish or plate and press the oiled side gently into the spice to coat well. Allow a clean and dry cast-iron pan to get very hot on the stovetop, and then place the spiced side down on the hot surface. Let it sear and smoke about 10 seconds, or until spice mixture blackens.
This tempeh goes well with the California Caesar salad.