So what exactly is Tempeh? To wikipedia.com, it is an Indonesian food "made by a natural culturing and controlled fermentation process that binds soybeans into a cake form". To me, it's manna sent down by God himself, soft bean curds with a nutty taste. To my boyfriend, it's a weirdly-textured fermented soy bean cake. Okay, maybe to some it does have a weird texture. But when sliced and sauteed in butter, it's awesome.
So here's what went down:
I started off with a package of tempeh. Since this meal was only for me (read: would feed two normal people) I only sliced up about half of the tempeh.
Oh, look at all that bean-curdy goodness...
So I dumped all my tempeh in a cast iron skillet with 2 tablespoons of butter.
I also had some pasta going. I really like rotinis!!Anyway, cook those babies until they're a little browned and remove them.
Chop 1/2 cup tomato, de-seeded, 1/4 cup sun dried tomatoes, either from oil or reconstituted with some vegetable stock, 2 cloves garlic, 1 teaspoon both thyme (I grabbed this from the garden) and rosemary and kosher salt to taste. We'll also use about 1/2 tablespoon Dijon mustard. You can obviously change up the proportions, but I was working with what I had. And I can only take so many sun dried tomatoes.
Add everybody to the skillet, except for the regular tomatoes. Let them saute for a minute, and add the tempeh and tomatoes.
Saute everyone together until the tomatoes and garlic are cooked through and soft. Serve atop some pasta with a little sprig of thyme, just for aesthetics.
Marley's watching somebody get pulled over. Oh, lyn-lake neighborhood, I love you almost as much as I love tempeh.
This could have probably fed two people, but I devoured it. Don't judge me. I have a lot of love for this wonderful soy bean cake...
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