I got a new cookbook - Super Natural Every Day. I got it about a month ago but I wasn't quite ready to give up my meat as it's a vegetarian cookbook. Those times have changed. I dug out the cookbook, made a list and found this awesome local natural store pretty close by to me and went shopping. This little bitty store just had it's 25 year anniversary last year. Hello! Where have I been? I had no idea this little store even existed! I was super psyched to check this little place out. As soon as I walked in I was greeted by two lovely ladies whom/who (ugh, I should have paid attention in school) asked if I needed any help looking for something. They obviously have loyal customers and they know a noobie when they see one. They were right, I needed help. "Do you have any Tempeh?" Of course I totally butchered the word "tempeh". What in the hell is tempeh? It's an Indonesian soy product. *Update: pronounced - temp~ay (as in hay). It looks like brains but it is so good! Especially in this recipe!
Black Pepper Tempeh
Keywords: entree vegan vegetarian
Ingredients (4 servings)
- 3 Tbsp. extra-virgin coconut oil
- 1/2 shallot, thinly sliced
- 1 tsp. red pepper flakes
- 3 cloves garlic, smashed
- 1 Tbsp. peeled and grated fresh ginger
- 3 Tbsp. shoyu, tamari, or soy sauce
- 1/4 cup natural cane sugar
- 2 Tbsp. water, plus more if needed
- 8 ounces tempeh, sliced pencil thick
- 12 ounces cauliflower, very finely chopped
- 1 tsp. freshly ground black pepper, plus more if needed
In a large skillet over low heat, combine the coconut oil, shallots, red pepper flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes. Take big whiffs yet being extra careful not to smell up all of the aroma's!
While the garlic is cooking, whisk together the shoyu, sugar, and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the tempeh. Gently stir to get the tempeh coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes. Uncover, dial the heat up even more, and cook until the cauliflower and tempeh starts to brown a bit. If you need to add a bit more water to the pan, carefully do so, 1 Tbsp. at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, serve immediately.
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Total Fat: 16.8 g
Cholesterol: 0 mg.
Sodium: 709 mg.
Protein: 13.3 g.
Adapted from Super Natural Everyday
Have you cooked with Tempeh? Have you cooked with brains?