tempeh and tofu are soy products that require a treatment before cooking. marination, saute`ing or roasting work well. tempeh is a fermented whole soybean product, the fermentation is accomplished originally by wrapping in banana leaves and adding a culture of rhizopus oligosperus. so there you have it, a little backroundand then into the recipes.
red curried tempeh and sweet potato soup
16 oz. tempeh
1/4 cup sweet soy, also known as katchup manis
1/2 cup sweet rice wine
1 Tbsp chili garlic paste
cut tempeh into cubes and toss with above ingredients. marinate for an hour or over night.
while you are waiting prepare the rest of the ingredients.
1 cup sweet potato/yam, diced into 2 in square cubes.
1/2 cup yellow onion, diced into 1/2 in cubes
1/2 cup roasted red pepper, 1/2 in. dice
1 Tbsp vegetable oil
saute above in oil until slightly carmelized over medium high heat
16 oz diced tomatoes
1 qt vegetable stock
16 oz coconut milk
3 Tbsp commercial red thia red curry paste
bring to boil and simmer for 15-20 minutes until sweet potatoes are soft
back to the tempeh now....
after marinating it will be roasted in a 400 degree oven until slightly caramelized. this will be accomplished thusly... oil a baking sheet(or cover with parchment paper)
place marinated tempeh on it.
spread out so even cooking will happen.
pop in the oven and wait for the magic to happen.
then add the roasted tempeh to the soup.
correct the seasoning and enjoy with maybe a little rice.