Tempeh is a delicious soy product that can be marinated and grilled in place of meat or fake meat. It is a much cleaner form of protein than fake meat. It is simply cooked soy beans that form a white block during a fermentation process. I recently had a request for a tasty Tempeh recipe, here is what I concocted… It takes some time but is worth it to fully marinate the tempeh. It is amazing served with home made Peanut Sauce and Steamed Vegetables. The Peanut Sauce is my mom’s recipe, it is so tasty up will want to lick the pan!

For the Tempeh you will need:

1 Pack of Organic Tempeh (found at Trader Joe’s, Whole Foods, Sprouts, etc)

1 Teaspoon Cumin

1 Teaspoon Curry Powder

Juice of 1 Lemon

1 Tablespoon Braggs Liquid Aminos

2 Tablespoons Toasted Sesame Oil

1 Tablespoon Diced Fresh Ginger

2-3 Tablespoons Olive Oil

Preheat oven to 250 degrees. Cut tempeh into 1/4 Inch Slices and place in a glass baking dish preferably with a cover.

Add Cumin, Curry Powder, lemon juice, Braggs Liquid Aminos, Toasted Sesame Oil, diced fresh ginger. Mix ingredients with tempeh, make sure each piece of tempeh is being marinated. If it looks too dry, add more toasted sesame oil and Braggs.  Place in oven and cook on 250 for one hour. This will ensure that the tempeh will marry with the spices. While the Tempeh is cooking prepare the peanut sauce and vegetables. After one hour, put a sauté pan on medium heat, add olive oil. Fry each piece of tempeh until golden brown. If you are on a strict diet you can skip the frying party, but it won’t be quite as delicious. Place on paper towel and get ready to serve.

For the Peanut Sauce you will need:

1 Can Lite Coconut Milk

1/2 Cup Peanut Butter

1/4 Cup Fresh Lemon Juice

2 Tablespoons Soy Sauce or Tamari

1 Tablespoon Brown Sugar

2 Cloves Fresh Garlic, chopped

Fresh Grated Ginger, to taste (1 Tablespoon)

1 Teaspoon Crushed Red Peppers

1/2 Cup Chopped Cilantro

Place all ingredients except cilantro and red peppers in a medium sauce pan, turn heat to medium low. Let simmer, stirring occasionally. after 20 minutes or so the sauce should thicken and begin to smell good. At this time add cilantro and desired amount of red chili flakes. If you can handle the heat, add more chili peppers. They go a long way, so don’t over spice. Continue to simmer until cilantro has blended in. Voila, you have delicious Peanut Sauce, great for all Asian inspired dinners. It is packed with protein and good fats!

For Steamed Vegetables

1 Head of Broccoli

1/2 Red or Yellow Onion

1/2 Cup Sliced Mushrooms

1-2 Carrots, peeled and chopped

Dark Leafy Greens such as Kale or Spinach, washed, and chopped.

Chop all vegetables. Place in Large Saute pan or wok. add 1/4-1/2 cup of water. Cover for 10 minutes or until water is evaporated. Depending on how you like your vegetables, pour more water and steam for longer. I personally like my vegetables to have a little crunch to them. Serve with the delicious Tempeh Slices and Peanut Sauce.  ENJOY!