This is tempeh simplicity. Quick, simple and delicious to make.
- 1 pound Rhapsody Tempeh
- 2 Tbsp Sunflower Oil
- 2 Tbsp Umeboshi Vinegar (to taste)
Cut the tempeh into .5 inch cubes or strips that are .25 inches thick. Place the tempeh in the steamer and steam for 10-20 minutes (this is a good time to work on other parts of your meal). When done steaming, heat up a cast iron skillet on medium heat and pour in the sunflower oil. Add the tempeh and brown the strips or sautee the cubes. When as uniformly brown as possible turn off the heat and sprinkle the umeboshi vinegar as evenly as you can. Eat hot as a side dish or use as an ingredient in a stew, stir fry or salad!