Tempeh is made from whole fermented soy beans. Although native to east Asia, soybeans also grow in the U.S. About 94 percent of the U.S. soy crop is genetically modified, so choose organic, if possible. To make tempeh, soybeans are soaked, hulled and cooked, and once drained, mixed with a fungus to start the fermentation process.
Cook: Tempeh can marinate and be seasoned like any animal protein. It absorbs flavors best if it’s thinly sliced or crumbled.
Eat: This dish assumes the flavor of the barbecue sauce and, served with rice, is a crowd pleaser.
Store: Use an airtight glass container for storage in the fridge for up to four days. Do not freeze.
Waste: Tempeh can be an acquired taste for some people, though the barbecue sauce in this recipe makes a huge difference. If you are new to tempeh, cut the recipe in half. Just make sure leftovers don’t go in the trash.
Connect: This dish is simple to make, so if you have kids, invite them to take the lead.
INGREDIENTS
- 1/4 cup extra virgin olive oil
- 4 large shallots, thinly sliced
- 2 packages tempeh, crumbled
- 2/3 cup barbeque sauce, Stubbs original
- Salt, to taste
- In a large pan, add olive oil and sauté shallots on medium low until golden, about 2 to 3 minutes.
- Add crumbled tempeh, toss with shallots and cook until golden (about 3 to 5 minutes). Add barbecue sauce, mix well and cook another 3 to 5 minutes. Add salt to taste.
Nutrition: About 4 ounces of tempeh, or half a package, yields 21 grams of protein and 43 percent of the daily value of fiber. It’s a very good source of copper and manganese, in addition to other vitamins and minerals.