Sauteed Tempeh

Tempeh needs to be poached before the sauté.

1. Poach a block of tempeh in water  for 1/2 hour in:

  • gluten free soy sauce (I like Bragg) or tamari
  • a chunk of ginger
  • peppercorns
  • a bay leaf

2. Remove the tempeh and let cool.

3. Cut into desired shapes for your sauté.  Set aside.

4. Heat coconut oil in a pan on medium high, add tempeh and brown on all sides.

5. Remove from pan and sauté some veggies and garlic.  When tender, add

  • Asian flare: a splash of gluten free  soy sauce or tamari, sesame oil, chili oil, and a splash of maple syrup
  • Euro flare: add herbs and nutritional yeast

6. Return the tempeh to the pan and cook for a few minutes until the flavours are well acquainted.

Liz Murray