I love, love Tempeh. Tempeh is still a mystery to most people. People who are afraid of cooking with Tempeh because they associate it with its bland cousin Tofu. Tempeh is originally from Indonesia. It is also made of soy, but its grains are pressed in a patty and fermented,which gives it a nutty,earthy and distinctive flavor.Because of its fermentation, Tempeh has more higher nutritional contents than soy, such as protein, dietary fiber and vitamins (B-12).
Tempeh is a very versatile ingredient which can be braised, sauteed, baked, crumbled into stews and soups,etc. It absorbs well whatever marinade you choose. Just be creative and try something new.
I became familiar with Tempeh when I went to Puerto Escondido, in Mexico, about 20 years ago. It is a Surfing Mecca, and it is packed with natural and vegetarian restaurants that serve an abundance of Indonesian dishes. Every Menu of every restaurant I went had some dish with Tempeh on it. I tried it and it was love at first bite.
For this dish, I did something very colorful, which offers a multitude of vitamins and nutrients. Enjoy!
In a cutting board, cut Tempeh into cubes. Marinate Tempeh inside a Ziploc bag or container in the refrigerator for at least 2 hours with:
- 1 tbsp Brown Miso paste
- 1 tbsp Fish Sauce
- 1 tbsp Tamari
- 1 tbsp Ponzu
- 1 tbsp Tamarind Sauce
- 1 tsp roasted red chili paste
Kale and Veggies
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 2 tbsp Anaheim Pepper, diced
- 5 handfuls of chopped kale or Swiss Chard
- 1 cup julienned carrots
- 1 cup chopped red cabbage
- Bragg’s Liquid Amino Spray
- Sherry Wine Vinegar
- Himalayan Salt and Pepper to taste
Method for the Veggies
- In a skillet preheated on medium hot, add 1 tbsp coconut oil. Add onions and Anaheim Peppers and let them sweat until the onions are translucent.
- Add the bell peppers and let them sweat for about 2 minutes.
- Add the garlic. Spray Bragg’s Liquid Amino 4 times into the ingredients inside the skillet.
- Add the kale, carrots and red cabbage. Stir all together so the onions and peppers in the bottom of the skillet stay on top of the ingredients that were just added to the skillet.
- Add salt and pepper to taste and 2 tbsp of Sherry Wine Vinegar. Cover the skillet with a lid and let it cook on medium for 4 to 5 minutes. Check it every so often, making sure it doesn’t burn on the bottom.
Method for the Tempeh
- Remove the Tempeh from the refrigerator.
- In a preheated hot skillet, add 2 tbsp of coconut oil.
- Add the cubed Tempeh and sautee each side for about 2minutes, or until is caramelized and dark brown color.
Serve on top of the Kale+Carrots+Red Cabbage mix. Bom Apetite!