Although I have always enjoyed Thai cuisine, it has only been recently that I started to get passionate about it in my own kitchen. Armed with some wonderful Thai cookbooks, and of course the internet, I have recently made Hot and Sour Mushroom Soup, Homemade Massaman Curry Paste, and Massaman Curry.
Tempeh is a fermented soy product, which fits my personal belief that the only soy foods one should consume are those that are fermented, such as tamari and miso. This means avoiding or at least seriously limiting your intake of tofu, soybeans and soy milk. Soybeans are by themselves a very detrimental source of proteins and nutrition due to a very high content of enzyme inhibitors and phytic acids that block the absorption of essential minerals and cause potential intestinal problems — however, thorough fermentation in the production of tempeh, miso and soy sauce removes both the inhibitors and phytates.
For further information on the potential dangers of unfermented soy products, see this article by Sally Fallon.
Now to the recipe…
|Thai Tempeh Patties with a Red Chili Dipping Sauce|
|Recipe by Lisa Turner|
Published on April 7, 2010
Spicy Thai tempeh patties served with a delicious red chili dipping sauce
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More tempeh recipes from Lisa's Vegetarian Kitchen:
Oseng Oseng Tempe
Baked Tempeh & Japonica Rice Casserole
Tempeh-Miso Breakfast Patties
On the top of the reading stack: The National Post
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