Summer is slowly moving in to Central Vermont. It feels like a two step forward and one step back situation. We get a few eighty degree days and then all of a sudden it’s plummeting back down to the fourties at night. But as usual, I’m hopeful.
Here is a delicious summery tempeh recipe to accompany your picnics, dinners, late night snacks and why not eat the leftovers for breakfast! The dynamo combination of lime and garlic always screams FRESH! to me and feels very fitting to the summer season. Enjoy!
Garlic Lime Tempeh
- 1# Rhapsody Tempeh (2 small, or .5 large package)
- .25 cup Brown Rice Syrup
- 2 Tbsp Soysauce
- 4 Tbsp fresh squeezed Lime Juice
- 1 Tbsp fresh crushed Garlic
- sunflower oil for frying
- parsley or cilantro for garnish
Cut the tempeh into small cubes or strips and place in steamer. Steam for about 10 minutes. Place sunflower oil in a cast iron pan (a thick layer covering the bottom of the pan) and heat slowly above medium heat. Add the tempeh to the hot oil and cook until brown on each side. Remove the tempeh from the pan and while still hot add the garlic, rice syrup and soysauce and stir gently to coat the tempeh with the sauce. Once cooled a little (let sit for about 10 minutes) add the lime juice, garnish with parsley or cilantro and serve! Delicious with a light green salad, in a pasta salad or with a side of sauerkraut. The options are endless!