Tamari Ginger Tempeh with Hot Pepper Peach Jam & Dates

Pan Roasted Tempeh Steaks, simmered in a marinade of Tamari GInger with Hot Pepper Peach Jam & Dates pieces.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Very lightly grease a non-stick ceramic skillet with a thin layer of coconut oil.

Step 2

Cut tempeh into thirds, lengthwise. Then cut each rectangle diagonally to make a triangle. Then split the triangle down the center to make half as thick.

Step 3

Place tempeh pieces in the skillet in a single layer.

Step 4

With the flame on a medium heat, begin to gently heat the tempeh. Once the mixture begins to simmer, continue to heat on low for 8 minutes, then turn over and continue to cook for another 8 minutes. Keep an eye on the tempeh and if the marinade gets to dry and risks burning or crystalizing, add a bit of water. You want to simmer so that the dates soften, the marinade thickens and the tempeh absorbs the flavor.

Step 5

Dish is complete when dates are softened and the marinade has thickened to create a sweet glaze.

Step 6

Serve with a side of mung beans or lentils and a streamed vegetable. Also delicious made into a sandwich, like a wrap with lettuces and fermented veggies (sauerkraut).