Marinated Ginger-Garlic Tempeh

(10 minutes + marinating time, serves 2-4)

This was my first attempt at a variation on Sri Lankan ginger-garlic chicken, and I think it works fine — IF you like the texture and flavor of tempeh, which is pretty distinctive. Tempeh is a traditional Javanese soy product that is made from fermented soybeans. Personally, I can enjoy a little bit of this — I’d like it tossed in a salad, for example, but don’t necessarily want a lot of it straight up as an entree.

8 oz. tempeh, cubed small
1/2 t. garlic powder
1/2 t. ginger powder
1/2 t. turmeric
1/2 t. salt
1 t. jaggery or brown sugar
1 T lime juice

2 T oil + oil to fry

1. Combine tempeh, spices, lime juice and 2 T oil in a bowl and stir gently to combine. Marinate for 20-30 minutes (or longer, if you like), for additional flavor.

2. Heat oil in a sauté pan and pan-fry on high, stirring, for about 5 minutes. (If you prefer, you can either deep-fry or bake the tempeh.) Remove to a plate lined with paper towel to drain excess oil. Serve hot.

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