Tempeh is made by fermenting soybeans, binded together by a mold called rhizopus. I know what your thinking….a mold?!?!? Yes a mold! This mold produces a medicinal antibiotic to increase our bodies resistance to infections, and helps to eliminate toxins. The most widely used tempeh, come in flavors such as flax or grain.
This recipe was a KF favorite, now yours to share! Tempeh is best marinaded overnight. So its worth it to give your self some extra prep time. If your feeling frisky, mix in some sunflower seeds for an extra crunch!
- 1 8oz. pkg. tempeh, cut in cubes
- 1 Tab. garlic, minced
- 1 Tab. ginger, minced
- 2 Tab. sesame oil
- 3 Tab. Tamari (wheat-free)
***Toss all ingredients in large bowl and let sit overnight
After marinaded, lightly sautee the tempeh, and all those yummy juices, till lightly browned. Allow to cool.
Meanwhile, In another large bowl:
- 3/4 cup veganaise
- 1 Lr. celery stalk
- 2 Tab. red onion, minced
- 2 scallions, sliced thin
- 1 kosher dill pickle
- 2 Tab. fresh dill, minced
***When tempeh has cooled, mix into the large bowl. Test the flavor, you may want to add some sea salt & fresh ground pepper.