Spicy Tempeh & Green Beans

Four years ago, my mother and I took a Thai food cooking class at a local night school. We left armed with a stack of printouts, a general knowledge of Thai ingredients and most important (at least to me) a perfect Pad Thai recipe. Months passed, and instead of turning to “my perfect pad Thai”, I found myself making the zesty pork & green bean dish again and again. Simple and spicy, the ingredient list was short and stove-to-mouth-time, even shorter.

Last fall, during one of my huge cleaning fits, those printouts reappeared. Well worn and stained with grease, I carefully put them aside, vowing to return at the first sign of green beans. Two weeks ago, I stood in the field at dusk, carefully collecting my beans, my mouth watering at the thought of pairing them with spicy pan-browned tempeh. And just like four years ago, I know I was right when passing over the Pad Thai in favor of crisp green beans.

Spicy Tempeh & Green Beans
makes 2 generous portions

1 t red chili powder
1 t tamari
1/4 t salt
1/4 t sugar
juice of 1/2 lime
2 T olive oil
3 c trimmed green beans
2 large garlic cloves, minced
1 T red curry paste
8 oz tempeh, cut widthwise and then into 1" pieces
4-5 red chili peppers, seeded and chopped

In a small bowl, mix together chili powder, tamari, salt, sugar and lime. Set aside.

In a large wok or skillet, heat oil, over high heat. Add green beans, garlic and red curry paste. Cook, 2 minutes, shaking pan, or gently flipping with a spatula, every 30 seconds. Add tempeh, and cook 3 minutes, shaking or gently flipping every 30 seconds, to brown tempeh on all sides. Add chili powder sauce, and cook 1-2 minutes, shaking often, until green beans and tempeh have browned. Remove from heat and stir in red chili peppers, to taste.

Jamaican Jerk Tempeh Wraps

I have heard a few people recently claiming that they don’t like tempeh, and they don’t know how anyone could. Well I am here to tell you I like tempeh. In fact, I really, really like it. I would say love, but I usually reserve that word for things that are filled with chocolate. However, my thoughts with enjoying tempeh are the same as enjoying tofu—it needs to be marinated, and it needs to be cooked ‘til browned. Simple enough.

So I implore you, tempeh-haters, give it another try. Marinate away and then brown the heck out of those edges so it resembles a crunchy home fry, instead of a dense bowl of white rice. Like most foods, it’s all in the preparation. I cannot imagine not knowing the wonderful flavor of beets or radish, both of which I nearly gave up on after an ill fated run-in. Without determination (Stupidity? A brave palate?), my world would be filled with a little less pleasure.

Jamaican Jerk Tempeh Wraps
serves 4

1/2 c fresh orange juice
1/2 c white vinegar
1/4 c olive oil
1/8 c soy sauce
1 T Worcestershire sauce
1 T brown sugar
1 T allspice
1 t salt
1 t cinnamon
1/2 t nutmeg
1 T fresh ginger, minced (or 1 t ground ginger)
3 t fresh thyme leaves
3 large garlic cloves, minced
1 jalapeno, seeded and minced
4 scallions, chopped
8 oz tempeh*, cut in half widthwise and then into 1/2" x 2” strips
4 whole-wheat wraps
2 c chopped lettuce/vegetables (carrots, radish, etc)

In a glass baking dish, combine all ingredients from orange juice through scallions. Stir well and add in tempeh strips, in a single layer. Place in fridge and marinate 20-30 minutes.

Heat a large sauté pan, over medium-high. Add tempeh, in a single layer, and most of the scallions, reserving marinade. Cook 10-12 minutes, flipping tempeh (or shaking pan) every few minutes, until (golden) brown on all sides.

To assemble, top each wrap with 1/2 c lettuce/vegetables, 4-6 strips of tempeh and a few T of reserved marinade. Roll up wrap from one side, and cut in half.

*I use Lightlife Organic Three Grain

Sesame Broccolini & Tofu

All I have to say is thank god February is over. That was one trying month and I am glad to put those 28 days in the past. On to better things, like the possibility of spring in the not-so-distant future, and simple tofu dishes.

I was out to dinner with friends last week, we got talking about food and I mentioned that everything I have been cooking (and posting) recently has been very simple. In part it has to do with life getting in the way and in part because of the season. At the end of the day when I arrive home, it is dark and cold and the blankets on my bed are calling more than the kitchen. This will change with daylight savings and increase even more when my CSA starts again this spring, but for now I am enjoying a bit of time away from my kitchen.

Sesame Broccolini & Tofu
serves 2

12-14 oz tofu, drained
2 T olive oil
4 large garlic cloves, minced
2 t cumin seeds
1 t red pepper flakes
2 t sesame oil
2 t red wine vinegar
1 bunch broccolini, broken into bite-size pieces, tough stems discarded
salt and pepper, to taste

Cut tofu lengthwise into thirds. Place on an absorbent kitchen towel and cover with an additional towel. Place a heavy pan on top, and allow to sit thirty minutes to remove moisture. Transfer tofu to a cutting board and cut into 3/4" cubes.

In a large container combine olive oil, garlic, cumin, red pepper flakes, sesame oil and red wine vinegar. Add tofu cubes, and carefully toss to coat. Cover and refrigerate 30 minutes to marinate.

In a large wok or sauté pan, heat oil over high heat. Add tofu (and any remaining marinade) and cook 8-10 minutes, shaking pan every minute so tofu doesn’t stick, until golden brown on all side. Add broccolini, and cook 2-4 minutes, occasionally stirring, under tender crisp. Season to taste with salt and pepper. Serve over rice, with a drizzle of sesame oil.