Browning tempeh oil-free can definitely be a challenge, and if you’re like me, you may have to decide you’re going to end up with something a little different from the original recipe intent. Such was the case with “Ginger-Peanut Tempeh”, (page 301), which called for browning previously steamed diced tempeh in a skillet using two tablespoons of oil. In all likelihood, this would have kept the tempeh cubes intact, as intended, but what I ended up with was more of a tempeh scramble, especially since the addition of each new ingredient required more tossing and stirring in the skillet. Not a bad thing, necessarily, at least I didn’t think so. This dish was quite flavorful with red bell pepper, garlic, green onions, fresh ginger, peanuts, and cilantro, all seasoned with a combination of soy sauce, sugar, and crushed red pepper. I ended up serving it over brown rice, and thought it would also have gone well with mashed potatoes, or grilled yams. Bright steamed greens on the side made for a complete meal.
Keeping it “McDougall Friendly” checklist:
- Instead of frying the tempeh in oil, use a very good quality nonstick skillet and “dry-fry” it.
- Use the same nonstick skillet and a little broth, sherry, or water to sauté the veggies.