I do like tempeh. In many ways I prefer it to tofu, because it has such a great texture. It’s hard to find, in the UK anyway, so much so that my non-multi-tasking-partner is considering making it. He’s already in charge of kefir (but that’s another story)………. so what could possibly go wrong?
So, if you can find some, stock up, like I did, as it freezes very well.
Tempeh needs to be relaxed, in order to soak up a marinade successfully. This entails placing the piece of tempeh in hot water for 15 mins. Then slicing it into pieces and marinading it as long as possible.
ORIENTAL STYLE TEMPEH STIR-FRY WRAP