Tonight I made a dinner that was a little weird but good, and it was inspired by some really fresh looking produce that I saw at the Co-op today- green beans and corn. I took the easy route with those (just steamed the green beans and boiled the corn) since they were so fresh and didn't need any help. When I was trying to decide what to serve with them I remembered that we had some tempeh in the refrigerator and I decided to cook that up. For those of you who are unfamiliar with tempeh, it is a food made from fermented soybeans. The fermentation process used for turning soybeans into tempeh (it's magic!) makes the nutrients in soybeans more available to us and also reduces the gas that is sometimes associated with eating beans. Truth be told, I mostly eat tempeh because I think it tastes delicious, but I also have a few friends who find it totally unpalatable, so I will admit that it's not for everyone. Besides the taste, what I like about tempeh is that it is very quick and easy to season and cook, it's relatively inexpensive, and it's nutritious and filling.
Erin's Easy
Baked Tempeh
1 8oz package tempeh
1 2 inch piece of ginger, peeled and grated
4 cloves garlic, finely chopped
juice of 1 lime
2 Tbs tamari
1 Tbs rice wine vinegar
1 Tbs toasted sesame oil
Heat oven to 400F. Slice the tempeh into long 1/2 inch thick strips. Mix all other ingredients in a shallow, oven-safe dish large enough to accommodate the tempeh in a single layer. After marinade is mixed, lay the tempeh in the dish. Cook in the heated oven for 10 minutes. Turn tempeh over. Cook on the other side for 10 minutes. Remove tempeh from oven. Serve topped with the garlic and ginger left in your baking dish, along with a sprinkling of fresh basil.
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