Monday, September 24, 2018

Hot Sauce Glazed Tempeh

I wasn't sure if I could handle 1/4 cup hot sauce so I made mine with half salsa and half hot sauce - it worked out well and was plenty spicy.   I' will definately making this again and will add a side of Cilantro Slaw to go along with the Tempeh and Rice - yum.

Hot Sauce Glazed Tempeh
By Isa Chandra Moskowitz (VEGANOMICON) cookbook


8 ounce package of tempeh
1/2 cup wine (whatever kind you've got on hand, just nothing sweet, or use vegetable broth and a touch of wine vinegar)
1/4 cup hot sauce **(I did a mix of hot sauce and salsa)
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice (juice from 1 lemon)
2 cloves garlic, crushed
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper
*** Green onions for serving
*** Jasmine brown rice on side

1.              Bring a pot of water to boil.
2.              Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.
3.              Cut the tempeh in half width wise then cut each of those squares diagonally to form 4 large triangles. When the water is boiling, add the tempeh, lower the heat and steam for 10 minutes.
4.              Use tongs to remove the tempeh and then immediately place them in the marinade bowl for 1 hour, flipping them every now again to cover with the marinade.
5.              Preheat a greased grill pan over medium high heat. Brush lightly with olive oil 
6.              Grill each side for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

***I fried in cast iron skillet in thin layer of oil, sauté on each side until start to brown.  Cooked the remainder of the marinade and heated with a touch of cornstarch and teaspoon of sugar, just until thickened.  Added  sauce to pan at end of frying then turned the tempeh a couple of times for a nice coating.

No comments:

Post a Comment