This nutritious ingredient is all about possibilities!
You’ll always find a package of tempeh and one of tofu in my refrigerator. They are stable for quite a while, and make for a really quick weeknight meal when somehow the day has gotten away from the someone who shops and going to the market ended up last on the list. A little insurance that a meal is about 20 minutes away with no need to leave the house!
A little fermentation, a lot of flavor
Tempeh is a fermented soy or other bean product that is pressed into blocks. It is dense, nutty flavored, and nutritious, and a most versatile ingredient. You can stir-fry with it, grill it, bake it, crumble it, or grate it up and use as a ground meat substitute. It loves added flavors and spices, and a whole range of possibilities resides in that little package.
A vegetarian staple
This ancient food originated in java, and is quite nutritious. It is often a staple in vegetarian diets. High in fiber, protein, prebiotics for gut health, and is a great source of iron, calcium, riboflavin, niacin, magnesium, phosphorus, and manganese. I certainly didn’t grow up with this food, but was really happy to find it as a young mother on a tight budget!
What have you got on hand?
This dish is all about looking in the pantry and refrigerator and pulling out what is there. It doesn’t matter if you use onions or leeks, sweet red frying peppers or little orange mini peppers, white button mushrooms or oyster. I used smoked paprika to jazz this up a bit, and it really made a lovely dish.
Travel the world on a Wednesday night
However, you can also lean towards the Italian side with oregano, parsley, and thyme, or add some grated ginger, toasted sesame oil, and scallions and more to the East. Give it a Mexian flair with cumin and chili powder, and stuff the leftovers in tortillas the next day.
It’s all up to you!
Stir-Fried Tempeh with Peppers and Onions
- 2 tbsp. olive oil
- 8 oz. (227 g.) tempeh of choice, cubed
- 6 cloves garlic, minced
- 1 tsp. smoked paprika, divided
- 8 oz. (227 g.) mushrooms of choice, sliced
- 1 large onion of choice, sliced
- 1 large pepper of choice, sliced
- ½ cup white wine you’d like to drink
- 1 tbsp. Dijon style mustard
- 1 large handful of greens of choice (arugula, or watercress, or baby spinach…)
Heat a wok or large skillet over medium high and add the oil. Dump in the tempeh and turn the pieces over in a single layer. Once browned, sprinkle with the garlic and half the paprika, turn and brown on the other side. Remove to a covered plate.
Add a bit more oil to the wok and add the mushrooms, onions, and pepper. Add salt and pepper to your taste, and the rest of the paprika. Sauté until soft and just starting to brown on the edges, the add the wine and Dijon.
Continue cooking for a few minutes until the liquid is reduced, then add the greens of choice, sprinkle with a bit more salt, cover, and remove from the heat.
Serve this on a bed of rice or noodles, again, your starch of choice!
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