I am always looking for new ways to cook tempeh, and the other day my husband told me how they cook it at the restaurant he works at: with a coconut milk and curry marinade. I'm sure his version is a bit more complex than mine, but it inspired me to try something new.
First, I sliced the tempeh in half lengthwise, and then again in half crosswise to make smaller pieces. Then I filled a pyrex dish with the coconut milk and curry, carefully stirring the curry so it was evenly distributed. For the curry addition, I used the Muchi Curry blend from Whole Foods—it offers a wonderful flavor combination that isn't overpowering.
Then I placed the tempeh in coconut milk and curry powder to sit (see above). Thirty minutes would be the minimum the tempeh should absorb the flavors, but of course I forgot about my tempeh and it had a chance to marinade for over 24 hours. There aren't really any measurements here, but it is good to use enough coconut milk to cover the surface of the tempeh. The amount of curry powder is up to you.
After the marinade, melt coconut oil (or any other cooking oil you prefer) in a saute pan and cook the tempeh on medium. I like my tempeh crispy, so I cook it until it's brown around the edges. If you aren't sure how long to cook yours, here's a great source to help. I'll serve the tempeh with greens sauteed in coconut oil, but tempeh is great on it's own, or in sandwiches.
Do you have any favorite ways to make tempeh? Add them to the comments below!
Hiç yorum yok:
Yorum Gönder