Tempeh adobo

1 servings

Ingredients

Quantity Ingredient
8 ounces Tempeh; preferably mixed grain
3 tablespoons Fresh lime juice
2 tablespoons Olive oil
2 tablespoons Soy sauce
1 tablespoon Mild chili powder
2 larges Garlic cloves; minced
1½ teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Chipotle in adobo; pureed

Directions

1. Cut the tempeh into 3 equal pieces crosswise. Cut each pieces in half horizontally to create a total of 6 thin slabs.

2. Spoon the remaining ingredients into a 1-quart zip-loc bag or lidded container. Mix well. Add the tempeh, seal, and shake gently to coat the pieces. Marinate at room temperature for 1 hour or refrigerate overnight, shaking gently from time to time.

3. Gently transfer the tempeh to a large nonstick skillet. Set over high heat until the tempeh sizzles. Cover, reduce the heat to low, and cook for 3 minutes. Flip the tempeh over, cover, and cook an additional 3 minutes.

Uncover and saute over medium-high heat, flipping the tempeh as needed, until the slabs are browned and crusty on both sides.

Serves 2 or 3.

TEMPEH ADOBO NUGGETS:

Cut the browned tempeh into ¼-inch dice. Eight ounces of tempeh yields about

2¼ cups nuggets.

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@...] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by KSBAUM@... on Mar 1, 1999, converted by MM_Buster v2.0l.

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