| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | ***to post, Vegetarian | 1 | servings |
INGREDIENTS
| 8 | oz | Tempeh; preferably mixed grain |
| 3 | tb | Fresh lime juice |
| 2 | tb | Olive oil |
| 2 | tb | Soy sauce |
| 1 | tb | Mild chili powder |
| 2 | lg | Garlic cloves; minced |
| 1 1/2 | ts | Oregano |
| 1 | ts | Cumin |
| 1 | ts | Chipotle in adobo; pureed |
INSTRUCTIONS
1. Cut the tempeh into 3 equal pieces crosswise. Cut each pieces in half horizontally to create a total of 6 thin slabs. 2. Spoon the remaining ingredients into a 1-quart zip-loc bag or lidded container. Mix well. Add the tempeh, seal, and shake gently to coat the pieces. Marinate at room temperature for 1 hour or refrigerate overnight, shaking gently from time to time. 3. Gently transfer the tempeh to a large nonstick skillet. Set over high heat until the tempeh sizzles. Cover, reduce the heat to low, and cook for 3 minutes. Flip the tempeh over, cover, and cook an additional 3 minutes. Uncover and saute over medium-high heat, flipping the tempeh as needed, until the slabs are browned and crusty on both sides. Serves 2 or 3. TEMPEH ADOBO NUGGETS: Cut the browned tempeh into 1/4-inch dice. Eight ounces of tempeh yields about 2 1/4 cups nuggets. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.
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