New to tempeh? Let's get acquainted: a soy product with a nice chew to it, it's the perfect blank slate for whatever smoky, sweet or spicy flavours you want to infuse it with.
You will need
- 400 g packet tempeh, rinsed and drained
- 1 teaspoon smoked paprika (see tip)
- 1 teaspoon brown sugar
- 1/4 cup soy sauce or tamari
- 3 garlic cloves, crushed
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Rice bran oil, for pan-frying
5 mins to prep
8 mins to cook
Slice the tempeh lengthways into thin strips, then place in an airtight container
In a small bowl, whisk together paprika, sugar, soy sauce, garlic, olive oil and vinegar, then pour over the tempeh. Close the container and toss the tempeh slices around until nicely coated in the sauce mixture.
Leave to marinate in the fridge for at least an hour, or overnight if possible, for maximum flavour.
When you're ready to serve, heat a few tablespoons of rice bran oil in a frying pan over medium-high heat, then fry the tempeh slices until well browned. They're now ready to enjoy straight out of the pan, or to star in other recipes.