Sautéed Tempeh Cutlets
This is good to serve with meals needing a protein boost or as a sandwich filling. See the menu with Southeast Asian-Style Spicy Mashed Potatoes (page 187).
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Slice the tempeh in half horizontally, then cut into rectangular pieces approximately 1 1/2 by 2 inches.
Step 2
Heat the oil and soy sauce slowly in a wide skillet. Add the tempeh and sauté over medium heat until golden brown and crisp on both sides, about 10 minutes. Sprinkle with the optional coriander (a traditional seasoning for tempeh) and serve.
Tempeh
Step 3
Tempeh is a soy food with Indonesian roots. It hasn’t gained as much in popularity (or at least in notoriety) as tofu has, perhaps due to an even more offbeat character. Nutritious and chewy, tempeh has a distinct, somewhat fermented flavor. Available in 8-ounce packages, tempeh is available in soy-only or soy-and-grain combinations. Tempeh may not be for everyone, but it’s worth a try. You’ll find it in natural foods stores and in well-stocked supermarkets, shelved near tofu and other soy products in the produce section. See also Curried Tempeh Spread, page 237.
nutrition information
Step 4
Calories: 148
Step 5
Total Fat: 7g
Step 6
Protein: 10g
Step 7
Carbohydrate: 10g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 460mg
