Tangy Tempeh with Cherry Tomatoes

 

Yield: Makes 3-4 servings

This is a quick, easy recipe to make but does require a bit of planning ahead.  Throw the marinade together in the morning if you want to make this dish for dinner (or the night before—the longer it marinades, the tastier it will be!)  Once you’re ready to eat, it will take only about 5 minutes and you’ll be amazed at the flavors the tempeh takes on (and a little overjoyed when the cherry tomatoes burst in your mouth…)

Ingredients:

4-5 cloves            garlic, minced

2” piece               ginger, peeled and grated

1/3 cup                balsamic vinegar

1/3 cup                white wine

1 tablespoon        coconut liquid aminos (or Braggs liquid aminos)

1 tablespoon        mirin

1 tablespoon        lemon juice

1 tablespoon        jam (any kind, but fig jam works really well here)

1 package            tempeh, thawed and cut into thin, 2” strips

15-20                   cherry tomatoes, whole

Directions:

Combine all ingredients in a shallow dish, cover, and marinate in the refrigerator up to 24 hours.  When ready to cook, place the marinade (with all ingredients) in a non-stick frying pan over medium heat.  Cook about 5 minutes or so until all the liquid burns off. Make sure to watch the pan towards the end so that it doesn’t burn.

Serve by itself, over a whole grain, or wrap the tempeh and tomatoes in a tortilla with a tiny bit of melted cheese and some sliced jalapeno peppers! 

Copyright 2011, K. McCauley, Original Recipe