This is how I put the b in my blt:
(Revised) Smoky Braised Tempeh
I have finally gotten around to writing an updated draft of this recipe. The version that I first published here four years ago, calls for half a package of tempeh, and really, especially after you make this once, you will always want to double it. But you need to do a couple things differently when you increase the amount. Obviously, you'll use a bigger pan. And then you need to pay attention a little bit more. With the smaller quantity in the smaller pan, you really don't ever need to touch it, but here you should gently shake it around now and then so that the tempeh is evenly coated with the braising liquid and cooking evenly.
Makes: about 20 slices of tempeh or enough for 4 smallish sandwiches
Takes: about 35 minutes (5 active)
- 1 8-ounce package tempeh
- 2 tablespoons canola oil
- 2 tablespoons maple syrup
- 2 tablespoon balsamic vinegar (the thin, cheap kind)
- 3 tablespoons tamari or other soy sauce
- 1/2 teaspoon liquid smoke
- 1/2 cup water
Slice your tempeh into thin strips.
Arrange the tempeh slices in a single layer in a large heavy bottomed pan - ideally cast-iron.
Mix together the liquid ingredients and pour over the tempeh. Bring to a boil and turn down to a simmer. Simmer for about 30 minutes or until the liquid has been absorbed and the tempeh is beginning to brown. As the tempeh simmers, occasionally shake the pan or move it around a bit to encourage the tempeh to cook evenly.
Use right now in a BLT.
Smoky Tempeh Slices (the old and still really good version that is mostly the same, just makes less)
- 4 ounces tempeh, sliced thinly
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons tamari
- 1 tablespoon balsamic vinegar (the thin, cheap kind)
- 1 tablespoon maple syrup
- 1/4 teaspoon liquid smoke
- 5 tablespoons water
Mix together liquid ingredients. Heat an 8-inch cast iron or non-stick skillet over medium heat. Arrange tempeh slices in a single layer in pan (if you need to go up the sides a little, or overlap slightly that's okay). Pour the wet stuff over tempeh. Simmer until liquid is absorbed, and tempeh is browned.
Makes enough sweet smoky protein for two smallish sandwiches.
