Seasoned Tempeh – a delicious recipe with white vinegar, soy sauce, water, ground fennel, garlic, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the tempeh into small cubes or strips and set aside.
2
In a non reactive shallow bowl, stir together the marinade ingredients Add tempeh pieces and toss until the marinade is absorbed.
3
In a heavy skillet, saute the tempeh in the oil on medium-high heat for 7 to 10 minutes, until golden and crisp. If necessary, add more oil to prevent sticking.
4
Add salt and pepper to taste, and serve immediately.
5
+ For Mexican-style tempeh, add 1/2 tsp of ground cumin and 1/2 tsp of dried oregano to the basic marinade.
6
+ For Italian-style tempeh, add 1/2 tsp dried basil to the marinade.
7
+ For Greek-style temph, add 1/2 tsp dried oregano and 1/2 tsp dried mint to the marinade.
109
kcal
Calories
8
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces tempeh (fresh or defrosted), 2 tablespoons white vinegar or 2 tablespoons cider vinegar, 2 tablespoons soy sauce, 1 tablespoon water, and more.
Yes, Seasoned Tempeh falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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