8.7.12

post #1400.
















Last night: pasta with red sauce. This morning: I made this tempeh a few days ago and didn't think it was anything special, and then this morning I combined it with the old bulgur/butter/soy standard and 1 tsp of sichuan chile paste, and suddenly it was, well, kinda special. I imagine that putting the chile paste in the marinade would be smart...but we'll see, I'll try it again this week.

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sichuan tempeh.

1 tbsp sesame oil
1 clove garlic
1 tbsp ginger
1 or 2 tsp sichuan chile paste
1 scallion

3 tbsp orange juice 
2 tbsp sherry or shao-hsing
2 tbsp ketchup
2 tbsp hoisin sauce
2 tbsp soy sauce
1 tsp Chinese five spice
splash of water

800gr tempeh, cubed or slied 1/4-inch thick

Process the first 5 ingredients. Add everything else but tempeh and blend. Pour over tempeh, marinate overnight. Bake in a single layer in a 170C oven for 35 minutes.

1 comment:

mohsin khan said...
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