Tempeh - either you hate it or you love it. If you're lukewarm about it, then I hope to change your mind with this recipe. Tempeh is made from fermented soy beans that are pressed together to make a block that you can chop up into small, bite-sized pieces. It's slightly bitter tasting and not very interesting by itself.
However, when you throw on a finger-licking delicious glaze, it's a whole different game! And you never have to ask the question "where do you get your protein from?" again :-).
Preparation time: 10 minutes
Makes 1 serving:
1 Tbsp cold-pressed sesame oil or extra virgin olive oil
2 garlic cloves, minced
1/2 pack of tempeh (113g/4oz)
For the glaze:
1/4 cup water
2 Tbsp maple syrup
2 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 tsp mustard
freshly ground black pepper
Pour the oil into a pan over medium heat and add the minced garlic for 2 minutes until browned and fragrant.
In the meantime chop the tempeh into tiny cubes.
Add the tempeh cubes to the pan and brown for 2 minutes.
Whisk together all the glaze ingredients, then pour it over the tempeh, and let it sizzle and cook away.
Serve this with a salad, in any whole grain bowl, and as part of your Balanced Plate. And if you have no idea what the Balanced Plate looks like, check out my 4 Week Health Kickstarter.