| 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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