While I have a few favorite tempeh recipes that I use, I have found my ultimate, no-fuss winner for right now. It makes a great little side, salad topping, sandwich filling, or main star of the meal. And as for now, I haven't gotten tired of it. Probably one reason being that it's so darn easy to make - why stray?
So this is what I do to make this no-hustle-no-hassle-tempeh-extraordinaire:
- I chop the tempeh up into little or bigger squares.
- I put the squares in a sauce pan.
- I throw some stock in there, covering the tempeh. Of course veggie stock is fab, but because I am a non-vegetarian tempeh-eater, I like to do the mix-it-up veggie/non-veggie style and use chicken stock.
- I add a little salt and pepper, let the mixture boil, then simmer, soaking up all of the stock.
- Sometimes, if I have enough on hand, I add more stock, and let the tempeh soak up a second round for more flavor.
Because I'm a lemon-lover, I like to squeeze some of that in while it's cooking, but it's not necessary. Some fresh or dried herbs are great too. A bit of grated carrot is a nice touch, giving a dash of color and added flavor, while not veering from the easy factor.
You can spice up this lil' number however you like. It's forgiving and friendly to a range of tastes and options. If only all cravings were such a cinch!