Cook's Corner: Tempeh

Tempeh is a traditional Indonesian food made by splitting, cooking, and fermenting soybeans.  It’s more versatile than tofu, and tempeh’s hearty texture holds bold flavors and lends itself to vegetarian burgers, kabobs and mock chicken salad.

The protein content of tempeh is 19.5% — that’s 50% more than hamburger — and it contains Omega-3 fatty acids.

Tempeh is bound together with enzymes that makes it easily digestible and provides many valuable B vitamins, and it produces a natural antibiotic, which supports immune system function.

Tempeh is not eaten raw.  It can be steamed, baked, grilled, broiled or fried.  Assertive seasonings like garlic, ginger, curry and coriander complement it; souring agents such as wine, lemon juice, or vinegar enhances it.  (Taken from The New Whole Foods Encyclopedia by Rebecca Wood)

Here is one of my favorite tempeh recipes.  I made it for the staff at the co-op and everyone who tried it, loved it.  You can cut this recipe in half if you like.

Barbecued Tempeh & Peppers

¼ cup vegetable oil
4 medium onions, chopped (4 cups)
2 garlic cloves, minced
2 bell peppers
2 pkgs tempeh

Sauce

¼ cup soy sauce
6 tbsp tomato paste
2 tbsp molasses or brown sugar
1⅓ cup water
2 tbsp ground coriander
1 tbsp ground fennel
2–4 tsp Tabasco or hot pepper sauce
Salt
Pita bread and fresh lettuce

Directions:
Sauté onions, add garlic then peppers and continue to sauté
Add cubed tempeh, sauté till browned
Add spices to tempeh & vegetables
Pour on sauce, simmer till thickened
Add salt and Tabasco
Serve in a pita with lettuce