Wednesday, February 4, 2015

Garlicky Thyme Tempeh

If you are in the market for a new cookbook, check out Isa Doe It by Isa Chandra Moskowitz.  It has wonderful recipes and beautiful pictures.

I served the flavorful tempeh over sauted spinach and thickened the left over marinade then poured it over the top.  We call that layers of flavor!

Garlicky Thyme Tempeh
Isa Does It CB:  Isa Chandra Moskowitz

8            ounces tempeh

2            tablespoons soy sauce or tamari
4            cloves garlic, smashed
1/2         cup vegetable broth
2            tablespoons white balsamic vinegar or 1 T. regular Balsamic vinegar
3            tablespoons fresh lemon juice
1/2         cup fresh thyme
2            tablespoons olive oil
            ***I used the left over marinade as a sauce by adding a tablespoon of corn
            starch to some water then adding to the left over marinade and heated until
            thick.  Then poured over the tempeh.

Slice the rectangular tempeh into 2 squares.  Slice those squares into 2 thin squares across the middle.  Now slice each square corner to corner, into triangles.  You should have 8 thin triangles.

Steam tempeh for 10 minutes.

In the meantime, mix all the marinade ingredients together in a big bowl.  When the tempeh is ready, transfer it directly into the marinade.  Let marinate for 1 hour or up to overnight, flipping occasionally.

Preheat the broiler.  Place the tempeh on a baking sheet and position 2-3 inches from the heat.  Keeping a close eye, broil the tempeh for 3-5 minutes on each side.  Baste with some of the marinade when you flip it.

Pour the remaining marinade in a small saucepan, add corn starch/water mixture to the marinade.  Cook on low heat until sauce thickens.  Pour over tempeh once plated.  We cooked a bag of spinach with oil, salt and pepper and used as a base for plating.

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