I love love love Tempeh. A wonderful fermented soy product, you can actually make this yourself although I haven’t tried it yet. Fermentation improves the digestibility of soy, which some consider a problem. There is also a lot of controversy surrounding soy and possible risks. The studies indicating this are on GM and heavily processed soy products like soy protein isolate or concentrate. I do not recommend these at all. Tempeh however, is a wonderful way to eat protein and calcium rich soy, and is a really tasty and nutritious food that I like to have from time to time. My favourite way to have them is marinated and skewered with some vegetables, rice and salad.
This is a simple marinade I make. I play around with quantities so feel free to add as much or as little finely chopped fresh chilli as you like, and whatever variety you can handle! These are just some guidelines.
Preparation time: roughly 10 minutes
Marinate for: minimum 2 hours, overnight is best
Serves 3 -4
- 400g tempeh
- juice half lemon, about 2 tablespoons
- 3-4 tablespoons tamari or low sodium soy sauce
- 3 or 4 cloves garlic, minced
- finely diced chilli, I use about 1 tablespoon
- pinch or two of cayenne pepper
- 1/4 teaspoon cumin
- dried smoked whole chipotle, diced ( optional )
- drizzle date syrup
- Tempeh usually comes in 200g packs so I chop each pack into 16 bite size chunks.
- Mix all other ingredients together in a bowl. I use enough water to thin it out a bit and increase quantity enough to cover tempeh.
- Place tempeh in a shallow dish and pour marinade evenly over the tempeh, turning the tempeh over and making sure each piece is covered. You can increase above quantities if you want the tempeh to be stronger in flavour, and sitting in marinade.
- Leave for at least 2 hours in the fridge, covered.
- Chop into nice chunks whatever vegetables you wish to use. I like sweet peppers ( bell peppers or capsicum ), red onion, courgette or zucchini, cherry tomatoes and mushrooms.
- Take out the tempeh when ready and skewer with vegetables.
- Grill until well cooked on each side.
- Serve with brown or wild rice and a nice fresh salad.