SEASONED TEMPEH

Seasoned Tempeh image

Provided by VegSocialWorker

Categories Vegan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces tempeh (fresh or defrosted)
2 tablespoons white vinegar or 2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon water
1/2 teaspoon ground fennel
1 garlic clove, minced
2 tablespoons vegetable oil
salt & fresh ground pepper

Steps:

Cut the tempeh into small cubes or strips and set aside.
In a non reactive shallow bowl, stir together the marinade ingredients Add tempeh pieces and toss until the marinade is absorbed.
In a heavy skillet, saute the tempeh in the oil on medium-high heat for 7 to 10 minutes, until golden and crisp. If necessary, add more oil to prevent sticking.
Add salt and pepper to taste, and serve immediately.
+ For Mexican-style tempeh, add 1/2 tsp of ground cumin and 1/2 tsp of dried oregano to the basic marinade.
+ For Italian-style tempeh, add 1/2 tsp dried basil to the marinade.
+ For Greek-style temph, add 1/2 tsp dried oregano and 1/2 tsp dried mint to the marinade.

Nutrition Facts : Calories 178.5, Fat 13, SaturatedFat 2.1, Sodium 508.6, Carbohydrate 6.3, Fiber 0.2, Sugar 0.2, Protein 11.6