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Old 09-15-2011, 09:04 PM   #11
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Slice it into about 1/4 inch thick pieces. (check out the attached pic to see how I cut it up, similar size to stake fries)
Fry it in oil until golden brown ( not burnt)
take out of oil, place on paper towel to absorb excess oil.
Drizzle soy sauce on it, and eat.

Simple, but good IMO

Will have to flip it so both sides get browned
( just got me in the mood, so im frying it up as i type)
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Old 09-15-2011, 09:26 PM   #12
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Quote:
Originally Posted by larry_stewart View Post
Slice it into about 1/4 inch thick pieces. (check out the attached pic to see how I cut it up, similar size to stake fries)
Fry it in oil until golden brown ( not burnt)
take out of oil, place on paper towel to absorb excess oil.
Drizzle soy sauce on it, and eat.

Simple, but good IMO

Will have to flip it so both sides get browned
( just got me in the mood, so im frying it up as i type)
Larry that does look good.
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Old 09-15-2011, 10:15 PM   #13
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Tim you're like Mikey from the Life cereal tv commercial...lol.
You're right, I will try almost anything. I have a rule. If it's really weird, the person suggesting it has to eat some in front of me first. If they don't freak out and start gagging, I'll try it also.

I love finding new foods to eat!

Plus, it's very good for most people, from what I've read.

Tempeh Nutrition



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Old 09-15-2011, 10:26 PM   #14
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Quote:
Originally Posted by larry_stewart View Post
Slice it into about 1/4 inch thick pieces. (check out the attached pic to see how I cut it up, similar size to stake fries)
Fry it in oil until golden brown ( not burnt)
take out of oil, place on paper towel to absorb excess oil.
Drizzle soy sauce on it, and eat.

Simple, but good IMO

Will have to flip it so both sides get browned
( just got me in the mood, so I'm frying it up as i type)
Thank you Larry. My sister mentioned that it could be flavored in many ways via marinating before frying or baking it.

In the photos I've seen, there seems to be a lighter colored surface on the outside and then the soy beans on the inside with that same light colored substance between the beans. What exactly is the light colored substance and do you eat it as well or trim it off before marinating or cooking.

Nothing I've read so far even mentions it.

Here's a very clear photo of what I'm talking about:

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Old 09-15-2011, 10:34 PM   #15
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vyapti a member here who is not very active anymore may have some good recipes on his blog. Our Veggie Kitchen: Search results for tempeh
Thanks for the link, PPT. Saved for exploration.
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Old 09-16-2011, 06:16 AM   #16
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Dont worry about the lighter colored outside. Just cut it up and fry. Its some kind of cultured, fermented soy bean / grain ( some have rice and other grains in it). I ve seen the outside to be yellowish, white, and even brownish. I think it just has to do with the way it has been fermented ( or whatever the right term is). Ive been eating it the past 20 years and havnt gotten sick from it yet. I ve also marinated with BBQ sauce and other things as well, but I find the best ( for me ) is just the simple frying, then soy sauce. More of a snack ( like fries) than a meal.
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Old 09-16-2011, 07:47 AM   #17
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Originally Posted by larry_stewart View Post
Dont worry about the lighter colored outside. Just cut it up and fry. Its some kind of cultured, fermented soy bean / grain ( some have rice and other grains in it). I ve seen the outside to be yellowish, white, and even brownish. I think it just has to do with the way it has been fermented ( or whatever the right term is). Ive been eating it the past 20 years and havnt gotten sick from it yet. I ve also marinated with BBQ sauce and other things as well, but I find the best ( for me ) is just the simple frying, then soy sauce. More of a snack ( like fries) than a meal.
Thanks again, Larry! When I'm dealing with a new food, I always try to understand the food itself. I remember introducing a friends family to artichokes about 20 years ago. I explained, (I thought) how to eat them, but about a week later I saw the husband of the family and he said "I think we'll pass on those artichokes. We cooked them way longer than you said and they were still too tough to chew up! They were trying to eat the entire leaf on the whole flower! OMG! Talk about roughage!

Now that I know what the heck I'm doing, I'll first find some pre-made Tempeh and try that. Then I'll try making some.

Thanks for your help Larry! I'll post back again after finding and trying the Tempeh. Any other recipes you have tried and liked would be greatly appreciated.
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Old 09-16-2011, 10:43 AM   #18
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Timothy: My good friend Robin Asbell has a new book coming out next month called The Big Book of Vegan. She uses lots of tempeh. I would also direct you not only to her web site, but also to those of Jill Nussinow and Fran Costigan. They are all well-established vegans who use tofu in all its permutations very creatively (and I am sure, tastily).
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Old 09-16-2011, 02:42 PM   #19
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Timothy: My good friend Robin Asbell has a new book coming out next month called The Big Book of Vegan. She uses lots of tempeh. I would also direct you not only to her web site, but also to those of Jill Nussinow and Fran Costigan. They are all well-established vegans who use tofu in all its permutations very creatively (and I am sure, tastily).
Thanks ChefJune! I've saved each of thier websites for exploration.

Robin Asbell - Jill Nussinow - Fran Costigan

After just a quick glance, all three look like they have some interesting information.
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