Tempeh is a traditional Indonesian soy food that’s high in protein and one of the few vegan foods that’s high in vitamin B12. It’s a delicious, low-fat, no cholesterol, gluten-free, high protein alternative to animal products. The soy beans are naturally fermented to aid in their digestion, but nothing about the taste of tempeh says fermented.
1 block organic tempeh
wheat-free tamari or shoyu (soy sauce)
Slice the tempeh as thinly as you can. The thinner, the better, aim for a thickness of 5 mm or less.
Put enough olive oil in a frying pan to just cover the bottom of the pan. Heat up the oil over a medium heat. When the oil is hot, lay the strips of tempeh in the pan.
Heat for 2-3 minutes, then sprinkle in the tamari or shoyu and shake the pan to keep the tempeh from sticking and to distribute the tamari. Continue to cook until the tempeh is golden brown on the bottom and turn. Fry the second side until golden brown and remove from the pan.
Serve and eat!
This tempeh is great as a starter, either on it’s own or with a peanut satay sauce or sweet chilli sauce. It’s also great broken into pieces and thrown into a salad or stir fry. Put any leftovers in the fridge and use in a sandwich the next day.