I went over to my sister Liz's house for dinner a few weeks back and her husband Steve made some pan fried tempeh (tempeh is a fermented soybean product). He also fried up some garlic and some onions while he was at it, which went well on steamed brown rice (along with toasted pumpkin seeds).
We sat out on her deck and enjoyed the beautiful warm weather we had here in southern Maine. I really enjoyed eating outside — I wish this weather would last forever! I'm savoring it. It's getting darker earlier so we watched the sunset too.
PAN FRIED TEMPEH 1 - 8 ounce package organic tempeh, sliced into thin strips oil to cover bottom of a cast iron skillet
Heat oil on medium-high flame, and fry tempeh slices until brown and crispy. Drain on a paper towel to soak up any excess oil.
I went over to my sister Liz's house for dinner a few weeks back and her husband Steve made some pan fried tempeh (tempeh is a fermented soybean product). He also fried up some garlic and some onions while he was at it, which went well on steamed brown rice (along with toasted pumpkin seeds).
We sat out on her deck and enjoyed the beautiful warm weather we had here in southern Maine. I really enjoyed eating outside — I wish this weather would last forever! I'm savoring it. It's getting darker earlier so we watched the sunset too.
PAN FRIED TEMPEH
1 - 8 ounce package organic tempeh, sliced into thin strips
oil to cover bottom of a cast iron skillet
Heat oil on medium-high flame, and fry tempeh slices until brown and crispy. Drain on a paper towel to soak up any excess oil.
One 8-ounce package of tempeh serves 2-3 people.
Enjoy!
Note: For more ways to use tempeh see my recent WCSH6 TV segment.