I have tried to successfully cook this substance several times, with no success. Tonight I marinated it in a soy-garlic bath, then made a mushroom and coconut milk sauce. I used a recipe from the internet.

It’s still just the weirdest texture. Something tells me it might work if broken up and pressed into burgers with some kind of binder, but otherwise I am at a loss.

I think you have to be from Arizona to get it right ...

quote:

Originally posted by Piano*Dad:
I think you have to be from Arizona to get it right ...

We have a really yummy taco recipe that uses it. You slice it thinly into matchsticks and then mix it together with grated sweet potato.

From Thug Kitchen (recently renamed Bad Manners Food)

Sweet Potato Al Pastor

Ingredients
1/2 white onion, chopped
1 cup fresh or canned pineapple chunks with 1/4 cup juice
1/4 cup lime juice
3 Tbsp mild chili powder
2 tsp liquid smoke*
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbsp olive oil or safflower oil
8 oz. tempeh, cut into thin 1-inch long strips
3 cups shredded raw sweet potato
2 Tbsp Bragg's liquid aminos or soy sauce
8 corn tortillas
Optional: diced onion, jalapeños, cilantro, pineapple salsa, for topping


1. Make the filling: In a blender or food processor, throw together the onion, pineapple, lime juice, chili powder, liquid smoke, smoked paprika, cumin, and oregano. Blend until the sauce starts to look somewhat smooth, then set aside.

2. In a large skillet, warm the oil up over medium heat. Add the tempeh and sauté it around for about 2 minutes, then fold in the sweet potato and sprinkle over the Bragg's. Keep cooking until the sweet potato starts to soften up, 3 to 5 minutes longer.

3. Pour in the sauce you blended up earlier and stir it all up until everything is covered and starting to warm up, about 3 more minutes. Remove from the heat.

4. Start making tacos: Warm the tortillas and serve topped with the filling, onions, jalapeños, and cilantro, or pineapple salsa.

Dol, that sounds yummy and looks like it would work well, partly because the tempeh is sliced so thin. And melded into the sweet potato mixture.

Haven't tried this recipe for tempeh but thought I'd pass it along....

Dijon mustard marinated tempeh

I only need something like this on rare occasions. My passion for it is very .... tempeh-rary.

Tempeh is one of those foods that deserves all the snarky jokes about it.