One Local Summer: Whiskey marinated tempeh, greens and sweet potatoes

Local Summer: Tempeh, Greens, and sweet potatoes
Local Summer: Tempeh, Greens, and sweet potatoes

I’m participating in Farm to Philly’s One Local Summer Challenge. Every week, I’ve agreed to make a meal consisting entirely of local ingredients (excluding herbs and spices). I’m hoping that this will be an exciting challenge, and also help me make better use of my abundant CSA and lovely Co-Op.

I hadn’t seen my friends Beth and Josh for weeks, so I invited them over for an easy weekday dinner. What you see above it soyboy tempeh, marinated in a my soy-whiskey marinade and panfried/glazed in a iron skillet. Alongside, wilted dandelion greens and baby kale with garlic and shallots, and sweet potatoes, boiled and then tossed with just a bit of local butter and demera sugar, and heated until the sugar glazed. Rounding out the meal, multi-grain bread from Metropolitan Bakery and some more delicious, local salted butter. Yum! Below is my recipe for the tempeh marinade (I guess I’m counting whiskey as a “spice”!)

Whiskey Marinade
for 4 oz. tempeh

2 Tbs. soy sauce + 1 tsp. sugar
or
2 Tbs. sweet soy sauce

1 Tbs. spicy homemade BBQ sauce (or your favorite brand)
generous splash of whiskey (about 3 Tbs.)
1 Tbs. olive oil
1 clove of garlic, minced
1 tsp. crushed hot red pepper flakes
salt and pepper to taste

Mix all the marinade ingredients in a medium, shallow dish, stirring until the sugar (if you’ve added it) is dissolved. Add the tempeh* pieces and toss gently to coat. Marinate 1 hour to overnight, turning the tempeh a few times to ensure that all side marinate. Lightly oil a skillet and fry the tempeh pieces over medium heat, gently turning them to brown both sides. In the last few minutes of cooking, spoon the remaining marinade over the tempeh and raise the heat to medium-high. The marinade will quickly reduce and lightly caramelize tempeh. Serve immediately.

* When cooking tempeh, it is best to cut the block into serving-sized pieces and boil them for about 5 minutes. Drain the pieces and then add to the marinade. Pre-boiling softens the tempeh, allowing it to absorb more marinade, and alleviates the slight bitter flavor of some tempeh brands.

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

3 thoughts on “One Local Summer: Whiskey marinated tempeh, greens and sweet potatoes”

  1. Do you think this marinade would work for tofu? My regular grocery store doesn’t carry tempeh, but I am dying to try this recipe!!!

    1. Absolutely! Just press firm tofu first, instead of boiling it. I find that tofu marinates best if it’s already cut into the smaller pieces before you marinate it. I’m also all for marinating as long as possible. Make the marinade and through the tofu in the fridge before you go to bed, and then you’ll have a quick dinner the next day! I also love to add citrus, instead of vinegar, to any tofu marinade. Give it a try and let me know how it turns out!

      1. Reporting back! I tried it with tofu, and it’s very good. I added more bbq sauce than was called for in the recipe and threw some spinach in the frying pan while I was cooking the tofu. Thanks for the great lunch!

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