Tempeh Creole Over Brown Rice Recipes

GENERAL TSO'S TEMPEH RECIPE BY TASTY

Steps:

• Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
• Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
• Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
• In the same pan, add in oil and sesame oil on medium-high heat.
• Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
• Add the tomato paste and vegetable broth, and stir until incorporated.
• Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
• Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
• Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
• Enjoy!

TEMPEH CREOLE OVER BROWN RICE

Steps:

• Combine the soy sauce, 2 tbls. Creole seasoning, ginger, garlic, kombu, and 6 cups of water in a large pot and bring to a boil.
• Cut each slab of tempeh on the bias into 1/4" slices. Place the tempeh in the boiling broth, reduce the heat, and simmer for 45 minutes. Remove the tempeh with a slotted spoon to a plate and reserve the cooking liquid. In a mixing bowl, stir the remaining 2 tbls. Creole seasoning and the flour together. Dredge each piece of tempeh in the mixture, coating it well.
• Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add the tempeh, in batches if necessary, and cook until well browned, 2-3 minutes on each side. Remove from the pan and set aside.
• Add the onion, bell pepper, and celery to the pan. Cook, stirring frequently for about 5 minutes, until the veggies are just softened. add the tomatoes and garlic. Cook for 3 minutes.
• Add the reserved tempeh cooking liquid, bay leaves, thyme, oregano, basil, and wine. Season with salt, black pepper, and cayenne to taste. Gently return the tempeh to the pan, placing them down into the liquid. Bring to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaves.
• Serve in individual bowls over the rice, garnished with the scallion and parsley. Enjoy!

TEMPEH CREOLE

Steps:

• • Combine all the ingredients for the marinade. • Cut each pack of tempeh into 12 thin slices on a bias and simmer in the marinade for minimum of 45 minutes. Remove the tempeh and reserve the marinade liquid. • In a mixing bowl, add the Creole seasoning and flour and mix well. Dredge the tempeh, coating completely. • Heat a large pan and add the canola oil. When the oil is hot, brown the tempeh on both sides. Remove from the pan and set aside. (Might need to do this in two batches.) • Add the onions, bell peppers, and celery. Cook for 5 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, for about 3 more minutes. Add the tempeh back into the pan along with bay leaves, thyme, oregano, basil, marinade liquid, and wine. Season with salt, cayenne pepper, and black pepper. Bring the liquid to a simmer, and cook for about 1/2 hour. Remove the bay leaves before you serve. Garnish with green onions and parsley.