Tempeh with Spicy Lemon Sauce

This recipe is part of my ongoing journey: "I am obsessed with you, S Grille tempeh, and now I want to eat you all the time but I haven't quite figured you out!"

Last night Claire secretly returned for a surprise "bachelorette party" (read: the three of us sitting fatly at a restaurant all evening) startling the bejesus out of Amanda. We ate obscenely. Seriously, it must be thought not on. I, of course, had tempeh, which inevitably left me feeling today like I MUST indulge in it again!!

I wanted to try out the method I mentioned last time of boiling/steaming the tempeh first in broth. At first, I tried to figure out a good steaming method, but then I was like, what the hell! The whole point here is to get that stuff MOIST and delicious. It's a moldy bean cake, for God's sake. I can't be messing around with no steaming.

I moved on. I boiled up about 1.5-2 cups of water and was about to drop in the vegetable bouillon cube when I had my second epiphany. What am I doing with this bouillon cube?! Do I want my tempeh to taste like musty cellar? No, I do not. So I added:

Broth

  • 1 tsp salt (frankly, people, I really don't know)
  • 1 tsp sugar
  • 1/2 tsp mustard seeds
  • 1/2 tsp minced garlic
  • 1 carrot, halved
  • okay, I might have added some msg.

I then stewed cubed tempeh_threegrain.jpg three-grain tempeh for 30 minutes.

Yes, people. Yes. Stew your tempeh in sweet, salty water.

Ok. What next? I then had several options: eat directly, bake, stir-fry, grill. For today I decided to just dump a sauce on it. I wanted it to be lemony and spicy.

Sauce

  • Juice from 1/3 lemon
  • Dash of broth to tone it down a little
  • 1.5 tsp honey
  • 1 tsp of hot pepper flakes (I want this thing fiery)
  • Salt, pepper to taste
  • Olive oil to taste, whisking in a bit at a time

I then! Dumped the sauce over the tempeh in a large bowl and let it sop it up a bit. (Contemplate: cooking it in the sauce briefly.)

People, the word succulent comes to mind. I also sampled the dish with the following herbs:
Mint: very good, a bit strong, a good side to plain foods, might get wearisome
Sage: good, use in moderation
Parsley: a nice addition if used in moderation

I ate the entire package by accident, so I really didn't make it to the rice. But I think a green vegetable side would be ideal. Grilled asparagus comes immediately to mind—no idea why that might be.

Let me know what your findings are if you experiment with tempeh.


stacitastacita

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