Tag Archives: tempeh

Jerk Tempeh

 

Jerk refers to a style of cooking, usually of meat, that originates in Jamaica.

Marinaded in a hot spicy paste, that traditionally includes scotch bonnet chillies and allspice.

In the spirit of all things vegan, I thought I would try it with tempeh, which is good at soaking up flavours if you treat it right. It worked really well, so here’s what I did.

Just a quick note – particularly for anyone who hasn’t come across tempeh before, because it is a great addition to a varied vegan repertoire …this is what Wikipedia says about tempeh:

Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, Javanese pronunciation: [tempe]) is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.

It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

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Tempeh is much sturdier than tofu, and it’s therefore a great ingredient to use in this recipe, as whether you griddle it (as I have) or barbecue it, it should withstand this style of cooking without falling apart, as long as you don’t slice it too thin.

In the UK, slabs of tempeh are usually bought frozen.  To prepare it for cooking: defrost, and then submerge it in a dish of warm water for about 15 mins.  This will ‘relax’ the tempeh, allowing it to absorb the flavours of the marinade.

It will sit in the marinade all day, but marinade it for at least 3 hours for good results.

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JERK TEMPEH

Serves 4

Ingredients:  Continue reading Jerk Tempeh

Marinaded, fried Tempeh. Served in a spiced paprika pepper and tomato stew. A traditional Egyptian Stew.

Tempeh is one of those ingredients that in the west, you are fairly unlikely to come across until you become a vegan.  It originates from Indonesia.  It’s made by turning whole soya beans into a solid, firm, cake-like slab, using a natural fermentation process involving oligosporus culture.  It doesn’t look so appetising right now, but don’t be put off!  The grey flecks occur naturally as a result of the fermentation process.

tempeh – straight from the packet

So there’s the science bit.

The first thing I need to say is that it can be hard to get hold of.  Far harder than Tofu, which is a shame, because it’s a very useful and versatile ingredient to have in a vegan repertoire. I like it very much.  It has an interesting texture, and is quite robust.  It soaks up flavoursome marinades in the same way as tofu, and can therefore play a part in many different styles of food.

Recently we  came across a small co-operative whole food shop in a tiny village in southern England, and they had some!  So I bought 6 blocks to freeze.

Further to my previous post :Egyptian Mezze, I thought I’d try a simple Egyptian stew that traditionally, is served with poached eggs baked in the stew. (Shakshouka)

I decided to replace the eggs with a slice of marinaded fried tempeh, and I think it was quite delicious, and so I made a blog of it.

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The key to cooking tempeh, before you do anything else, is to relax it, in a nice hot bath 🙂

Place the slab of tempeh in a saucepan of water that has been brought to the boil, and then reduce the heat to absolute minimum, so it’s not even simmering, and leave the tempeh in it for 15-2o mins. Remove the tempeh from the pan, and pat dry with kitchen towel.

It is now ready for a marinade.

For this recipe, I sliced the 227gms. slab of tempeh (defrosted if necessary), in half, reserved half in tupperware and refrigerated for future use.  (Must be used within 3 days….mmm…I foresee  a tempeh baken sandwich in the morning ….yes! )

I then sliced the remaining half in half again, and then into four thin slices, by cutting through the middle of the two pieces sideways, as you would cut through a bread roll.  So I ended up with four thin square pieces, and half in reserve.

Ingredients for the marinade:

  • Juice of a lemon
  • 2 tbs.olive oil
  • 1tsp. coarse ground black pepper
  • 2tsps. smoked paprika
  • 3 tsps. ground cumin
  • 4-5 tbs. water
  • 1 tsp salt

Mix everything together and immerse the tempeh slices,cut side down, in the marinade.

Leave for 2-3 hours, or even overnight.

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Paprika, Pepper and Tomato stew, a wonderful addition to this Egyptian-Style Mezze. 

egyptian-style mezze

(click image for link)

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PAPRIKA, GREEN PEPPER AND TOMATO STEW

Serves 4

Ingredients:   Continue reading Marinaded, fried Tempeh. Served in a spiced paprika pepper and tomato stew. A traditional Egyptian Stew.