Gluten-Free savory marinated tempeh with fresh garden vegetables
Savory marinated tempeh with fresh garden vegetables
Savory marinated tempeh with fresh garden vegetables
Savory marinated tempeh with fresh garden vegetables
Savory marinated tempeh with vegetables
- 1 8 oz package tempeh, cut into cubes, check to make sure your brand is free of gluten
- 2 1/2 tablespoons low-sodium soy sauce, Trader Joe's brand is delicious, make sure your brand is gluten-free
- 4 cloves garlic, grated
- 3 tablespoons fresh ginger, grated
- 1 teaspoon sesame oil, toasted
- 1 cup vegetable broth, low-sodium
- 1 1/2 teaspoon corn starch
- 1 1/2 teaspoon rice wine vinegar
- 2 teaspoons peanut oil, or vegetable oil
- 1 medium large onion, chopped
- 6-7 small cremini mushrooms, or Baby Bella, sliced thin
- 1 large carrot, slice super thin
- 1 bunch asparagus, chopped into bite size pieces
- 2 teaspoons black or white toasted sesame seeds, or a combination of both
- 1 1/2 teaspoon fermented bean sauce, This will go into the soy, ginger,garlic and oil marinade
Savory marinated tempah with garden vegetables
- Cube and steam your tempeh over boiling water for 10 minutes. This allows the marinade to penetrate the cubed tempeh better.
- While the tempeh is steaming, whisk together the soy sauce, fermented black beans, grated garlic, grated ginger and sesame oil, and set aside.
- Place one cup of your vegetable broth in a bowl and whisk in the vinegar and cornstarch. The cornstarch will not stay in suspension and will fall to the bottom bowl, so hit it with the whisk before you pour it in the saute pan. Set the broth and cornstarch aside.
- Take the steamed tempeh and toss it in the fermented black bean sauce you created first, and let that marinade while you chop and prep the rest of your vegetables. If you are going to put your tempeh vegetable creation over rice, you would want to start preparing the rice as well.
- Heat the oil in a large saute pan over medium high heat. Add the onions, asparagus, carrots and mushrooms and saute for about 3 minutes. You are looking for bright green, crispy vegetables. Add the tempeh and let that heat up for a minute or two. Pour in the broth, vinegar and cornstarch mixture. Let that cook for a minute or, until the broth thickens. Serve over your rice.
Savory marinated tempeh with garden vegetables
I love tempeh: it holds it's shape, is highly nutritious and has a nice nutty flavor. I am always trying to create recipes for it. This recipe is a great year-round recipe that alllows you to use whatever vegetables are available in season. I would also encourage you to try different grains. This recipe also taste great over farro or quinoa, not just rice.
I do want to say a few words about using a mandoline. There are many expensive brands but I found one for under twenty dollars that works just great. It's not your safest kitchen tool; in fact, it can be downright dangerous. A know of a person who was using it without the finger/hand guard and let his attention stray just one second and sliced off a fingertip, The worst part of the story is he owns his own beauty salon and of course, it was his scissor hand. I don't want to scare you but just instill a healthy respect for a great tool. If you don't have one ,you can slice your carrots super thin with a knife or use a food processor. I also use my mandoline for potatos. You cannot possibly cut them that thin for a potato au gratin. You can, of course,still cut them with a knife but the mandoline is fast and easy--just use the guard that comes with it!
