I went online looking for a tempeh recipe but after reading many recipes I realized that the entire process was a bit too intricate for me (mainly because I had to find soy beans to ferment). Instead, I found the best quality ready-made tempeh at my co-op and used that instead. Yes, it did not taste anything like the fresh, homemade tempeh I had in Mexico, but it was still good, and healthy and nutritious. I made my infamous pear, pecan and Gorgonzola salad to accompany it (yes, I know it's not completely vegan, but there's only so much a carnivore can do!).
- 3 oz. tempeh, cut in half, lengthwise, then in thirds in width
- 1/2 tablespoon olive oil or butter
- 1 clove garlic, sliced
- 1 tablespoon soy sauce
- 1 teaspoon chili garlic sauce
In a skillet, heat oil or butter on medium heat. Add sliced garlic and cook for one minute. Add sliced tempeh and soy sauce. Cover skillet and cook for 4-5 minutes, until bottom it's browned--keep shaking the pan. Turn tempeh over and cook for an additional 3-4 minutes.
Place heated tempeh over your favorite salad and enjoy!