As I've noted before, tempeh is a traditional Indonesian fermented soybean product that's not only an excellent source of protein and vitamin B12 for vegetarians but also a very malleable, versatile and easy-to-use staple for cooking. But as with most soy products made in the West, the product you see in stores is not always made in processes that deliver the benefits that they're supposed to. In the case of tempeh, modern hygienic standards actually inhibit the growth of beneficial cultures that otherwise remove through fermentation the enzyme inhibitors and phytates that block the absorption of essential minerals and proteins in soybeans. Make sure to find tempeh that's been properly innoculated with rhizopus culture — if you live in Ontario, I recommend the tempeh products from the Noble Bean.
I had just bought a package of tempeh the other week when I happened to come across a recipe for tempeh cutlets at Chef in You that looked too tempting to ignore. And I'm glad I didn't. After I added a few coriander and fennel seeds to the recipe and brushed the cutlets with a little tamari sauce to boot, I found them to be absolutely delicious and a great way to serve up a light lunch or supper. Although very tasty just on their own, they'd also go great with your favorite sauce or chutney, as Dhivya advises, so I made up a simple roasted toor dal and coconut chutney to pour over them. Mmm…
|Thai-Style Tempeh Cutlets|
|Recipe by Lisa Turner|
Adapted from Chef in You
Published on October 15, 2007
Delicious and healthy tempeh "hamburgers" with Thai seasonings