spice spice baby
That title is in honor of the (intoxicated?) man with the scary raspy voice who sat on the back of my bus singing Ice Ice Baby (with intervals of “oooh yeah”) for the entire 20 minutes I was on the bus.
Not that he has anything to do with food.
In other news, I did a little more tempeh experimenting, and I also wanted to play with that Chili-Garlic sauce that you always see at Thai/Vietnamese restaurants, because we bought a bottle a while ago and I hadn’t used any yet. (Not the sweet kind, this is the spicy one with no sugar to balance it out, but totally delicious). So here is another baked tempeh recipe. I am a fan of the baked tempeh because it doesn’t require any extra oil, and it is great for making a lot and then keeping it in the fridge for lunches all week, so that’s what I’ve been doing with all my tempeh lately…
Chili Baked Tempeh (serves 2-3)
8 oz tempeh, sliced into 6 equal pieces
2 Tbsp Chili Garlic sauce
1 Tbsp dijon mustard
1/3 cup low sodium tamari
1/3 cup red wine vinegar
1 tsp dried thyme
(1) Bring a pan of water, with enough water to cover the tempeh, to a boil. Add tempeh, reduce heat and simmer about 10 minutes. (2) Meanwhile, whisk together chili-garlic sauce, mustard, tamari, vinegar and thyme – make sure everything is mixed in well. (3) When tempeh is done, drain and place in a ziploc or sealable container. Pour sauce mixture over tempeh and coat well. Refrigerate for a couple of hours or overnight.
(4) Preheat oven to 350 degrees. Place tempeh in an ovenproof dish (with sides) and pour sauce over top. Cover and bake ~15 minutes. (5) Remove from oven and uncover dish. Flip tempeh, then return to the oven, uncovered, about 15 minutes. (6) Flip tempeh again and bake until sauce has completely evaporated. Serve hot or let cool and refrigerate to serve with salad or on a sandwich.