Here is another variation on how to use and prepare tempeh: Tempeh with Tamarind sauce. Tempeh can take on the taste and flavors you add to the dish. It is excellent to make this healthy fermented dish a versatile staple to have in your pantry. Another beautiful, potent element in the dish is Turmeric. In India, turmeric powder is sacredly used for thousands of years for its limitless natural health benefits. The West has recently caught up to understand its advantages, and today turmeric powdered is promoted as another superfood.
In reality, all foods are superfoods, period. As we now rediscover the truth about nutrition that our ancestors living connected to nature naturally realized and practiced using them knew how they prevent and improve health and well-being. The benefits of spices, vegetables, fruits, roots, and herbs from hundreds of years of use increased longevity and strength. Let’s renew this joy of the zest of life with this turmeric tempeh tamarind sauce that boosts protein and magnesium.
Turmeric Tempeh Tamarind Sauce
- 1 block tempeh (250 grams for 2).
- Add more depending on the number of people you're serving
- 1 1/2 tsp turmeric powder
- 1 tsp salt
Cut tempeh into 2cm / 1-inch cubes.
Add a sprinkle of turmeric powder and a dash of salt over the cubes and gently toss until the cubes are thoroughly dusted with turmeric powder.
In a large open pan, shallow fry the tempeh in coconut or roasted sesame oil until golden brown. Once done, set aside.
Make the tamarind sauce and spoon over the tempeh cubes generously. (See page for the Tamarind Sauce).
You can garnish the tempeh with some mung bean or soy sprouts, grated or steamed and cubed carrots, slices of cucumbers, and steamed broccoli around the tempeh. You will have a gorgeous-looking meal.
In most stores, tempeh is sold in blocks of 250gm / 8.8 oz to 400gm / 14 oz. You can fry, sauté, or bake the tempeh in this recipe. You can even eat it raw. To bake the tempeh, place it on a tray and bake in a preheated 400F oven for 25-27 minutes. You can also use an air fryer, cooking them at 380F for 12-15 minutes, tossing every 5 minutes.