Tempeh Smothered with Onions
Who needs liver and onions! Here, tempeh combines with sauteed onions and the sea vegetable arame to form a wonderful, deeply nutritious and satisfying "comfort dish" without all that cholesterol. Salute!
Heat sesame oil in a skillet (preferably cast ion) over medium-high heat. Add tempeh blocks and brown top and bottom surfaces. After browning, set tempeh aside. Heat olive oil in the skillet over medium heat. Add onions and a pinch of sea salt and sautee until onions transparent and softened. Stir arame into the onions and return tempeh to the skillet. Add enough water to the skillet to come to the top of the tempeh blocks. Add a splash of sake, mirin or white wine (optional). Simmer until all of the liquid is gone (20-30 minutes). Serve tempeh topped with onions and arame mixture.
Tempeh is an Indonesian whole soybean product that is fermented, thereby making the soy protein more digestible and nutritious. Tempeh is high in vegetable protein, dietary fiber and vitamins, to include B vitamins, except B12. Arame is a very mild tasting sea vegetable that is pre-cooked and mineral rich, partiuclarly in calcium, potassium, iodine, iron, magnesium, and vitamin A, as well as being a good source of protein.
Tags: Beans