I used to have a love-hate relationship to tempeh similar to how I felt about tofu when I first became a vegan. I thought the taste was too bitter and never felt like it was marinated quite right. After a few months, I came across a recipe that stressed the importance of steaming or boiling tempeh in water or broth to get rid of the bitter flavor and aftertaste. That wonderful advice has worked like a charm.
The taste of tempeh is like nothing I've ever had, but is an excellent alternative to meat in many recipes.
Recipe inspired by Byrant Terry's Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits in his fabulous cookbook, Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine.
Spicy Tempeh & Jasmine Rice
Ingredients (Serves 4)
- 18 oz package tempeh
- 4 cups vegetable broth (make your own here)
- 1 teaspoon fine sea salt
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1/4 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/2 cup vegetable oil for frying (I used sunflower oil)
Cut tempeh into small cubes.
In a medium saucepan add the vegetable broth and tempeh cubes. Cover and cook for 25 minutes. Remove from heat and drain tempeh in a colander, allowing pieces to cool for about 15 minutes.
In a small Ziploc bag or paper bag, combine all remaining ingredients.
In a large skillet over medium heat, warm your oil and cook tempeh for about 3 minutes on each side. Immediately transfer to the bag of spices and shake until evenly coated.
Serve with rice.
For optimum flavor, allow finished tempeh to rest for at least two hours before eating.