Thursday, February 5, 2009
Teriyaki Tempeh Skewers
This will satisfy your weekday teriyaki hankering. This Tempeh has a texture like very tender chicken and it has a mild flavor so it takes on the flavor of the teriyaki glaze. For this recipe I used Home-style Tempeh, Organic Soy.
“Tempeh is a cultured cake of beans and/or grains that has been a staple food in Indonesia for centuries. It is made by cooking and dehulling grains and inoculating them with a culture called rhizopus oligosporus. The product is then incubated overnight at the tropical tempehrature of 88 Degrees Fahrenheit. During this time the beans or grains are covered with a thick, white mat of mycelia that binds them together into a solid cake. Like the making of cheese, yogurt or other fermented foods, it is the incubation process that makes Tempeh delicious and digestible.” http://www.tofurky.com/products/tempeh.htm
1 8oz package of Organic Soy Home-style Tempeh
2 tablespoons soy sauce
Heat grill pan to med. high. Slice the Tempeh into pieces about 3 inches long and ½ in thick. Marinate for about 15 minutes in the soy sauce.
If you want to serve these with small bamboo skewers, skewer them at this time.
Grill for about 4 minutes a side. When both side are done brush each side with teriyaki glaze and grill an additional minute on each side. When you are ready to serve the skewers brush on a bit more teriyaki sauce.
Makes 8 skewers. Serve with Grilled Baby Bok Choy Stir Fry