Several packs of frozen tempeh were still sitting in our freezer last weekend. I think I made more tempeh last summer than I usually did in the previous summers. I like to make tempeh then store them to supply us during winter time -when we don't get vegetable from CSA. We still buy veggies from grocery stores in winter, but it's just nice to have more variety since winter-veggie variability is kinda low. If I can find off-season vegetables, they are usually not in their best performance.
Tempeh is also a great ingredient for emergency food for our little family. Cooking it is so easy and quick. Since tempeh is meaty and fulfilling, I don't need to go through the hassle of cooking meat (no thawing, less utensils needed, and less dishes to wash). Here are the ingredients for the spicy tempeh I made last Saturday. My apology for not including the measurement. I followed my grandma's suggestion to "be brave, use your judgement" in cooking
Heat oil in a wok over medium heat. Add onion, garlic, pepper, and lemon grass, and sauté until until fragrant. Add the rest of the ingredients (except the tempeh), mix for about 3 minutes. Add tempeh. Stir fry for few minutes, until tempeh is well seasoned. Serve over rice.
It's my 300th entry!!!
Thanks to all my readers who keep visiting this blog eventhough I am often too busy to write. Special thanks to you who give me comments in person or in writing, and to my family who visits this blog regularly. I hope we all find this blog useful. God bless us.