from: Wayne Newman
My experience with freezing tempeh was that it changed the texture...tempeh
was more prone to crumble.
It was ok for soups, but not for tempeh burgers.
from New Recipes from Moosewood Restaurant; serves 4 to 6
- 1 pound tempeh, cubed
- 3 tablespoons vegetable oil
- 1 cup finely chopped onions
- 2 large garlic cloves, minced
- 1 teaspoon ground fennel seeds
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1 green or red bell pepper, chopped
Sauté the onions, garlic, and spices until the onions begin to soften.
- 2 tablespoons tamari soy sauce
- 2 tablespoons fresh lemon juice
- 3 tablespoons molasses or brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon prepared mustard
- 6 tablespoons tomato paste (7-ounce can)
- 1 cup water
- 4 to 5 dashes Tabasco or other hot red pepper sauce
Add the peppers and tempeh and continue sautéing until the
peppers brighten and the tempeh browns.
Transfer this mixture to a shallow baking pan.
Whisk together the sauce ingredients and pour them over the vegetable-tempeh
Bake covered at 350 F for half an hour and uncovered for another
half an hour, stirring frequently throughout.