Pan-fried tempeh, with a simple Maple Dijon Sauce on the side.
I love tempeh, but it's hard to find around here. A few health food stores carry it, and the other day I got my hands on some. Am I ever glad I did, because I had almost forgotten how good this recipe was.
I used to make this pan-fried tempeh quite a bit. It's a nice appetizer, or even a main dish. I've brought it to parties where the idea of a vegan meal would send chills through the heart of hardened meat-eaters, and it was gobbled up.
I'd posted the recipe on my old Geocities website, but that's now gone. Thankfully, I was able to rescue it before it went under, and now I'm posting it here so it will stay in cyberspace.
If you've ever tried tempeh and didn't like it, give this version a shot. After all, anything dredged in bread crumbs and mustard and pan fried can't possibly be bad.
It was originally made with honey, but I've discovered maple syrup works equally well. Brown rice syrup, if you can find it, works also. And of course, if you eat honey, that may be the most economical substitution. Although I think I like it best with maple syrup.
Here's the surprisingly simple directions:
Maple Mustard Tempeh with Maple Dijon Sauce
1/2 lb tempeh, cut in 8 triangle shapes
1/4 cup tamari or soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup Dijon mustard
1/4 cup maple syrup or brown rice syrup
1/2 cup flour
1/2 cup bread crumbs (the dried style, like panko)
1/4 cup vegetable oil (canola oil or rapeseed oil)
First, marinate the tempeh: Combine the tamari and the garlic powder and the onion powder in a small dish. Place the tempeh pieces in the dish. Let marinate for 1-4 hours, turning halfway to marinate the other side.
In a small bowl, combine the mustard and the maple syrup with a small whisk. or a fork. Set aside. Place the flour and the bread crumbs on a plate. Pour half the mustard sauce onto a plate; reserve the rest to serve later.
Over low-to-medium heat, heat the oil in an 8-inch saute pan (I use a small iron skillet). Dredge the tempeh pieces in the flour, then the mustard sauce. Then place them in the bread crumbs and coat with bread crumbs.
Fry the pieces over medium heat until brown on each side. You may have to brown them on the sides as well to get even browning. If the oil is too hot, the tempeh will brown too quickly. (In which case just call it Blackened Tempeh and insist it's Cajun.)
Serve with the mustard sauce.