New Ways to Control Your Tempeh
Hi Everyone, Having eaten a veganish (some seafood on occasion) macrobiotic type diet for almost 48 years, I didn't find out about tempeh until about 7 years later, I took a tempeh making class in San Diego about 3 years later from European who made various types of tempeh to sell to a clientle that he had developed. My go to way of prepping and cooking tempeh was to cut up the tempeh into cubes, steam it, then place it in a jar with ginger juice, mashed garlic, coriander powder, cumin powder, and soy sauce, cover and shake vigorously until the liguid and spices thorough permeated the tempeh and then placed the jar in the freezer if I was in a hurry or the refrigerator if I wasn't and after the marinated tempeh had cooled sufficiently I would heat some oil in a frying pan, cook some slivered yellow unions until almost translucent and add the tempeh and then some twice rinsed sauerkraut laid on top of the tempeh add some water until it immersed the sauerkraut, and th