This is one of my favorite tempeh recipes. I created it several years ago, and enjoy it at least a couple of times a month. Toasted sesame oil adds a rich, nutty flavor; coconut oil is equally good and adds an Indonesian flavor to the dish. I like to serve this over steamed brown basmati rice. Serves 4.
1 12-ounce package tempeh
2 freshly squeezed lemons
2 tbsp. toasted sesame seed oil (or melted coconut oil)
2 tbsp. untoasted sesame seed oil
3 medium zucchini, sliced
2 cups shitake mushrooms, sliced
1 red pepper, cut into bite-sized pieces
1 large sliced onion
2 tbsp. tamari
Dash of ground pepper (black and/or crushed red pepper for some extra spice)
1. Combine all ingredients in a glass baking dish, cover, and marinate overnight in the refrigerator.
2. When ready to cook, preheat oven to 400 degrees F.
3. Transfer tempeh, vegetables, and sauce to heavy broiling pan. Bake in preheated oven for 30 minutes.
4. Stir occasionally to prevent sticking. At end of baking time, finish by broiling for 10 minutes.
5. Serve over rice.