cooking (fail?): five-spice pan fried tempeh

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.

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cooking: noodles w/ peanut sauce

I’ve been wanting to make peanut sauce noodles for a while now… Tonight, I made the choice to. Inspired by Beth’s peanut sauce recipe at Budget Bytes, I gathered some ingredients to make it tonight.

On the list of ingredients, I omitted the coconut milk, lime juice, sriracha, and cilantro. I used a food processor to mix everything together and tasted it….it tasted great!

When my pasta was done, I drained it, mixed in the sauce and stirred. Unfortunately, it became super dry… All the moisture that was in the sauce was now gone…

I’m, not entirely sure what went wrong since I’ve never worked with peanut sauce before but I goofed…

Epic fail.

I’m going to figure this out though, cause I LOVE noodles in peanut sauce!

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