I have never cooked with (or eaten) tempeh, so last night was a whole new experience for me. I’m warning you now (in case you follow the recipe), I don’t think it turned out that well. Totally open for suggestions and/or comments on what I may have done wrong here or what I should do differently.
Five-Spice Pan Fried Tempeh
serves 2-4 w/ rice
-8 oz. package of organic soy tempeh
-1 tsp five-spice
-1 2/3 tbsp light soy sauce
-1 tsp mirin
-1 tbsp sesame oil
-2 tbsp peanut oil
Steam tempeh for 15 minutes to allow it to “swell” so it absorbs marinade better.
In a large bowl, combine five-spice, soy sauce, mirin, and sesame oil. Once tempeh is finished steaming. Toss tempeh in marinade until coated on all sides. Let sit for a couple minutes.
Heat a skillet over med-high heat and add the peanut oil. Once hot, fry the tempeh for about 3 minutes on each side, until browned.
Serve with rice. (Try to?) enjoy.