This is my husbands favorite tempeh recipe. I prefer tempeh that is crispy and a little sweet, but he leans towards this favorite from his childhood. Stewed, rich in flavor that has penetrated to the core with undertones of minerals and mushrooms. It is quite delicious and perfect for winter cooking. Also, a bonus, it’s pretty easy to prepare!
Tempeh with Kombu and Shiitake
- 1 8oz package of Rhapsody Tempeh
- 2 strips of Kombu, about 1″ long
- 2 Shiitake mushrooms
- 2 Tbsp Soysauce, to taste
- 2 Tbsp Sunflower oil
- 1 Tbsp Mirin (optional)
Cut the tempeh in strips, cubes or triangles. Place in steamer and steam for 10-20 minutes. When done steaming place cast iron pan or skillet over medium heat. Add the sunflower oil, and when heated add the steamed tempeh. Allow the tempeh to brown on all sides and then cover with water. Add the kombu, shiitakes, and soysauce. Bring to a boil and allow to simmer until the liquid has boiled away. Sprinkle the mirin on at the end if you like a little sweetness to your tempeh. Enjoy!