Tempeh Adobo

Categories: ***to post, Vegetarian
Yield: 1 servings

8 oz Tempeh; preferably mixed
-grain
3 tb Fresh lime juice
2 tb Olive oil
2 tb Soy sauce
1 tb Mild chili powder
2 lg Garlic cloves; minced
1 1/2 ts Oregano
1 ts Cumin
1 ts Chipotle in adobo; pureed

1. Cut the tempeh into 3 equal pieces crosswise. Cut each pieces in half
horizontally to create a total of 6 thin slabs.

2. Spoon the remaining ingredients into a 1-quart zip-loc bag or lidded
container. Mix well. Add the tempeh, seal, and shake gently to coat the
pieces. Marinate at room temperature for 1 hour or refrigerate overnight,
shaking gently from time to time.

3. Gently transfer the tempeh to a large nonstick skillet. Set over high
heat until the tempeh sizzles. Cover, reduce the heat to low, and cook for
3 minutes. Flip the tempeh over, cover, and cook an additional 3 minutes.
Uncover and saute over medium-high heat, flipping the tempeh as needed,
until the slabs are browned and crusty on both sides.

Serves 2 or 3.

TEMPEH ADOBO NUGGETS:

Cut the browned tempeh into 1/4-inch dice. Eight ounces of tempeh yields
about
2 1/4 cups nuggets.

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]

Recipe by: The New Soy Cookbook - Lorna Sass

Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by
MM_Buster v2.0l.

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