Tag Archives: tempeh
Sweet and Sour Tempeh
I was lucky enough growing up to be exposed to different kinds of ethnic foods. Of course, back then out here in flyover county, ethnic pretty much meant Mexican and Chinese. So I would have to consider dishes like Sweet and Sour to be something of a comfort food. Now Sweet and Sour pork or … Continue reading
Broccoli and Tempeh with Wasabi
This one’s a Japanese inspired dish featuring the flavor of wasabi. If you’re not familiar with wasabi, it’s the little ball of green paste you see in your take out sushi. The taste resembles horseradish although wasabi isn’t a kind of horseradish. I prefer to steam the broccoli instead of boiling it but if you … Continue reading
Shish Taouk
Shish Taouk is usually marinated, garlicky grilled chicken. It’s a Middle Eastern dish and, upon doing some reading before writing this, the version I make is actually a bit of a hybrid. It’s got a bit of Shawarma, a Middle Eastern version of the Greek gyro, in it as well. It’s supposed to go in … Continue reading
Tempeh
Tempeh, or Tempe as it’s sometimes spelled, is a fermented soybean product formed into cakes. It comes to us from Indonesia where it’s most popular on the island of Java. It’s normally produced via fermentation with Rhizopus spores. Tempeh, unlike tofu which is not fermented, has a nutty taste and texture all its own. And … Continue reading
Korma with tempeh
I didn’t really feel much like cooking tonight so I made something simple for lunch tomorrow. This is definitely one of those throw stuff in the pot until you’re happy kind of things. So, no formal recipe. I’m sure when my Indian friends see this they’ll tell me it’s nothing like real korma, but, hey, … Continue reading