Tempeh. WTF is it?
I bought some at Whole Foods without actually answering my own question until just before I was about to cook it. (It’s a soy product with more protein and a firmer texture than tofu – which I loved!) I knew it was used in vegetarian cooking as a kind of meat replacement, so I figured it might be good in some barbecue sauce. But I was scared and shakin’ in my lil’ boots.
The package conveniently had no directions other than “steam, bake or fry.” Basically … heat it up.
OK … for how long?? Any prep necessary?? Thanks to the blog world, I was set to go in just a couple minutes.
I had originally intended to make a barbecue “meat”ball sub type concoction, but I had some leftover naan bread from a meal I made a friend a few days ago, so this was born:
I cooked the diced tempeh with a whole, sliced white onion in some olive oil and a bit of water for about 10 minutes, and then I added barbecue sauce and cooked for another 10 minutes. I tossed in a couple handfuls of small button mushrooms to cook for the last couple minutes and then it was done.
Incredibly easy, quick, flavorful meal.
My heart told me to get rocket, but my head told me it would be fun to get some romaine and have mini lettuce wraps as well.
Thanks, head! The barbecue tempeh was great on the baked naan, but it was even better rolled up and eaten in lettuce wraps.
I packed up the rest of my tempeh friends in my lunch box and experienced the joy all over again at work last night.
Someday I hope to live in a place where I have room to have a proper food photography set up. Kitchen floor by the trash cans? Not so appetizing.
Hope everyone had a great weekend!