This post is the result of an exciting new experiment. Having tasted tempeh at a restaurant, we decided that we had to attempt something with it. For those who do not know what it is, tempeh is a soy product which originated in Indonesia. Unlike its cousin tofu, it is not highly processed, but is grainier, consisting of soy beans held together by a fermentation process. It is extremely tasty, has a crunchy nutty characteristic, and is also quite healthy, and is a vegetarian dish that would satisfy many meat-eaters. It can be found in the vegetable section of many supermarkets, near the tofu. Despite never having cooked it before, we decided to create a brand new recipe, which while using some techniques we found in other recipes, is wholly our own. It came out extremely good. We can’t wait to cook with tempeh again.
This is a recipe that I have been making for years. I am uncertain to its source, but this is how I make it. It works well as a good meal in one pot, and great for serving a many people as it is easily scalable to create more. I have tried a number of variations but almost always go back to this basic recipe. It is very easy and people usually go back for seconds (or more). Continue reading