Tempeh is an Indonesian food made of fermented soybeans. It makes a great substitute for meat, and its hearty flavor often satisfies meat-eaters more thoroughly than tofu. Because it is fermented, it benefits your digestion, and it is extremely high in protein.
Serves 3 or 4
1 cake tempeh
EVOO (extra virgin olive oil)
shoyu (naturally brewed soy sauce)
balsamic vinegar (the more expensive it is, the better it will taste)
• Cut a cake of tempeh into fourths. Then stand each piece up and slice it thinly into a piece the same width and length, but now half the thickness.
• Heat a skillet. When the skillet is hot, add the olive oil, then the tempeh. Cook on one side until golden, then turn the pieces over and cook on the other side until golden. If the second side doesn’t brown evenly, add a bit more oil.
• When the tempeh is golden, turn off the flame, then splash the tempeh with a generous splash of shoyu, then a generous splash of balsamic vinegar.
Enjoy! This dish is so tasty, you’ll want to fry up a second batch.