Basic Sautéed Tempeh, Two Ways

Tempeh is a great source of protein, racking up 31 grams per cup. Packaged tempeh needs a little cooking to finish off its semi-cooked state, so here’s a recipe that adds some browning and a bit of additional flavor. Now it’s all ready to add to your favorite dishes…

Sautéed Tempeh No. 1

1 to 2 tablespoons olive oil
1 pound tempeh, cut into ½-inch dice
2 tablespoons balsamic vinegar
Freshly ground black pepper

Heat a 10-inch sauté pan over medium-high for about 2 minutes. Add 1 tablespoon of oil, wait a few heartbeats, and swirl to coat the pan.

When the pan is hot enough to sizzle a drop of water, add the tempeh and spread into a single layer. Cook for 10 to 12 minutes, stirring occasionally, until it turns golden brown on all surfaces. If it sticks, add a bit more oil.

Add the balsamic vinegar, and reduce, stirring, over medium heat for another 5 minutes or so. Beware! Don’t lean over a pan that has vinegar reducing, the fumes will burn your nose and eyes!

Sautéed Tempeh No. 2

1/4 cup Bragg’s liquid aminos
1/2 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
1-2 cloves garlic, minced

Cut an 8 ounce block of tempeh into 1/4-inch-thick slices. Marinate for 10-20 minutes. Sauté over medium heat until golden brown and crispy.