5-6 tempeh strips (4 oz tempeh)
1/2 cup water
1/2 teaspoon salt or taste
1/3 teaspoon ginger powder or to taste or ginger paste
1/4 teaspoon garlic powder
red chili powder or cayenne to taste (1/4 teaspoon)
2 teaspoons soy sauce (or tamari for GF)
2 teaspoons lemon juice
1-2 Tablespoons maple syrup
1 teaspoon oil
salt and black pepper to taste for dressing
- Take some tempeh strips and cook them in equal amount of water. (5 strips, 4 oz tempeh, 1/2 cup water). Add salt, ginger powder, garlic powder, red chili powder to taste, 1/2 teaspoon soy sauce/tamari, 1 teaspoon lemon juice, and a teaspoon of maple syrup and cook covered on low-medium for 10-12 minutes till tempeh doubles and the water is all absorbed by the tempeh.
- Add a teaspoon canola or high fat oil to the pan, and toss tempeh to coat. Add a teaspoon soy sauce and 2 teaspoons maple syrup and a little grated fresh ginger(optional). Mix well to coat and let thicken and sizzle for half a minute or more depending on how black/charred you want the tempeh.
- Toss your favorite greens, and other extra veggies, in lemon juice, maple, soy sauce and black pepper and salt to taste. Top with tempeh.