Perspective: Give tempeh a chance. Bold flavors are the trick.
I know, I know. Tempeh can be a hard sell. I still remember the email I got from the nicest reader who said that he — not a vegetarian, mind you — was making every one of the recipes I feature each week, with one exception: anything that included tempeh.
I get it. It’s a little weird-looking, the name is unfamiliar, and the texture and flavor — well, I love its mushroomy nuttiness and its density, but some people find it off-putting and maybe a little overpowering . What is tempeh, anyway? A high-protein cake of fermented soybeans, it’s a traditional food in Indonesia that has been beloved by plenty of plant-based cooks and eaters in the West for decades.
The trick to preparing it is to add plenty of bold flavors. Tempeh takes well to marinating, and you can pack all sorts of winners into the soak. But I suggest that you don’t stop there. This recipe uses a fairly simple marinade — just coconut aminos and lemon juice — and then adds generous amounts of ginger and basil to a stir-fry of crunchy snap peas and red cabbage. If you like heat, a Sriracha drizzle would not be out of place here.
Tempeh is often compared with tofu. To me it comes out on top because it’s more interesting . I’ve read accounts from others who give the nod to tofu as the more versatile of the two, but this dish casts doubt on such an assessment. Besides, if your goal is to eat more plant-based protein, it’s not a zero-sum game.
Adapted from “Recipes for Your Perfectly Imperfect Life: Everyday Ways to Live and Eat for Health, Healing and Happiness,” by Kimberly Snyder .Did you make this recipe? Take a photo and tag us on Instagram with #EatVoraciously.The nutritional analysis uses 1/4 cup of the marinade, which is the amount that was absorbed by the tempeh.Calories: 340; Total Fat: 15 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 340 mg; Carbohydrates: 25 g; Dietary Fiber: 14 g; Sugars: 5 g; Protein: 24 g.
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