Black Pepper Tempeh

Page 141

Cuisine: Asian | Course Type: Main Courses

(1 review)

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Recipe Review

I was very pleasantly surprised by this recipe. Not that I didn't expect it to be tasty, but it was almost completely different tasting than I'd expected from looking at the ingredients. Although there's no peanuts in it, it had a slightly nutty, peanut flavour, possibly from the mixture of coconut oil, soy, sugar and tempeh. Everything about it was bursting with flavor - spice from the red pepper flakes and the black pepper, little gingery explosions, a note of caramelized cauliflower, and the mellow taste of the slowly cooked onion and garlic.

I will be making this again, and soon. It may say 'serves four' but my wife and I gobbled it up, with barely enough rescued from the skillet for my lunch tomorrow.

Recommendations: use coconut oil if at all possible, as the flavor contributes mightily to the final product, and don't be afraid to really crank the heat for the last couple of minutes to brown the cauliflower and tempeh. I added a little more water just to help at the end, as suggested in the recipe.

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