8 ounces tempeh (fresh or defrosted)
MARINADE
2 tablespoons white or cider vinegar
2 tablespoons soy sauce
1 tablespoon water
1/2 teaspoon ground fennel seeds
1 garlic clove, minced or pressed (optional)
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2 tablespoons vegetable oil
salt and ground black pepper to taste
Cut the tempeh into small cubes or strips and set aside. In a non-reactive shallow bowl, stir together the marinade ingredients. Add the tempeh pieces and toss until the marinade is absorbed.
In a heavy skillet, sauté 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.
PER 4-OZ SERVING: 239 CALORIES, 14.5 G PROTEIN, 15.3 G FAT, 13.6 G CARBOHYDRATE, 220 MG SODIUM, 0 MG CHOLESTEROL.
VARIATIONS
• For Mexican-style tempeh, add 1/2 teaspoon of ground cumin and 1/2 teaspoon of dried oregano to the basic marinade.
• For Italian-style tempeh, add 1/2 teaspoon of dried basil to the marinade.
• For Greek-style tempeh, add 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried mint to the marinade.
TOTAL TIME
15 minutes
SERVINGS
4
MENU
Serve as a side dish for Curried Fried Rice (see page 226) or Couscous with Sun-Dried Tomatoes (see page 145).
This tasty dish can also be added to soups, stews, salads, or filled tortillas. Tailor the seasoning to suit your meal.