For a long time I thought tempeh was another health food trend, a way to sell surplus soy to the health hipsters. Furthermore, years ago I discovered that soy gave me abdominal pain, etc. It took about a year of my man insisting that it was unfermented and GMO soy causing the problem. He finally convinced me that, fermented organic soy, like tempeh, is healthful and delicious.
Tempeh is fermented with spores of a fungus Rhizopus oligosporus, a type of a healthy white mold that is usually high in Vitamin B and several amino acids. The Rhizopus oligosporus reduces gas and inflammation caused by soy. Tempeh has a medium-mild nutty flavor that soaks up the seasonings of the sauces it is cooked with. This ginger tempeh recipe is quick and delicious. Easily prepared and served with rice and a vegetable. Try sides of steamed bok choy, sautéed kale, lettuce wraps, or a cucumber salad.
Ginger Tempeh Recipe
Special equipment: non-stick frying pan, blender is helpful
- 1 tablespoon sesame oil
- 1 tablespoon + olive oil
- 2 garlic cloves roughly chopped
- 1 inch piece of ginger, peeled and roughly chopped
- ¼ of medium onion chopped roughly
- 1-2 tablespoon soy sauce
- 1-2 teaspoons honey
- ¼ cup or less filtered water
- 1 package 8 oz organic tempeh
- Blend together: garlic, ginger, onion, 1 tablespoon sesame oil, 1 tablespoon olive oil, and enough water (about ¼ cup) to easily blend the ingredients (if you want you can use about half of this to marinate the tempeh before cooking.
- Slice tempeh into thin pieces about ¼ inch thick
- Heat a little olive oil (teaspoon or less) in a non-stick frying pan add tempeh in single layer in the pan with enough room to turn them (do 2 batches if you have a small pan).
- Add sauce from the blender
- Turn heat to medium or medium-high and lightly “fry” each side for 3-5 minutes
- When they are starting to brown, add a “sprinkle” or tablespoon of soy sauce to the pan and a teaspoon of honey and stir until evenly distributed.
- Cook another 1-2 minutes until they started to brown (the soy sauce and honey with caramelize and burn if left too long).
- Serve with rice, lettuce wraps or bok choy.