Tempeh Strips

Adapted from Julianna Satie, founder of The School of Natural Cookery — The Natural Cook training. Inspired through the creative process offered by The School of Natural Cookery

Main Characters

1. Project Umami Tempeh
2. Quality cooking oil
3. Mirin
4. Tamari
5. Optional: fresh ginger juice, turmeric, and toasted sesame oil


.....From the freezer, unwrap the tempeh and steam it for 15 - 20 minutes.
.....When cool, cut medium thin strips.
.....On a plate, lay some oil into a puddle enough to coat the slices of tempeh on all sides.
.....Optional: flavor the oil with a spice ingredients: like fresh ginger juice or turmeric; I used toasted sesame oil. Mix it around evenly.
.....Lay each side of each piece of tempeh into the oil mixture before placing them in a pre- heated (medium heat) skillet. (Cast iron is best if you have it).
.....Take time to crisp the edges, even if you turn them over several times. They should be deep gold when ready for the braising liquid.
.....Mix equal parts of mirin and great tasting, not low sodium, Tamari in a small bowl.

.....Turn off the stove beneath the tempeh and have a cover ready. Lay the liquid across the tempeh and cover it immediately. Then gently turn the pieces before you remove them from the skillet.




.....Fresh seeded whole grain baguette with a thin layer of pesto, pickles, onions, tomato and arugula smother the teriyaki tempeh.
.....Replace summer tomatoes in winter with sauerkraut & steamed greens.
.....Crumble into a vegetable or grain salad.