Fried Tempeh with Miso

I love the texture and nuttiness of tempeh. For those that don’t know tempeh originates from Indonesia and is made from whole fermented soy beans. It’s a great plant based source of protein too, 150g of tempeh provides 22.5g of protein! This recipe serves one person but you can easily increase the amount for the number of people you’re wanting to make it for.

Serves 1

Ingredients

Tempeh, go for organic if you can

1 heaped tsp white miso paste, I used Carwari Miso

1 tsp tamari (or soy sauce), I used Pure Harvest Tamari

1 tsp rice wine vinegar

Coconut oil or extra virgin olive oil, for frying

Method

1. Cut desired amount of tempeh into strips and cut pieces in half (so thickness is thin)

2. Mix miso, tamari and rice wine vinegar into a flat dish

3. Coat pieces of tempeh

4. Add about 1 tbs of chosen oil to frying pan, once the pan is hot add the tempeh

5. Fry tempeh on medium/low heat, once tempeh has browned (~3-5 minutes) flip tempeh over.

6. The tempeh is ready to eat once both sides have browned

SERVING SUGGESTIONS: like the picture, you can make your own macro bowl with whatever ingredients you have (I used avocado, capsicum, edamame beans, BROCCOLI and brown rice). This recipe is also great to have with stir fried vegetables and rice.