Okay, okay, for those who are in beef country---it may not sound good but if one bears with me and tries it --they will find it quite tasty
Tofu and Tempeh are derived from soy beans--one the most highly prized vegetarian food sources. They are green and taste good steamed, but when cooked and softened they form a clay like mixture. A little calcium carbonate and acidifies make the tofu coagulate and then it is pressed and made into blocks--so it looks like a block of white clay
Tempeh is the whole soybean that is fermented and pressed into blocks. It almost looks like a Kelloggs@ marshmallow square
Both are extremely high in protein and isoflavones which are protective of the bodies' tissues and minerals. There is some fat, but much less than saturated fat from meats
Ingredients:
One block of extra firm tofu--there is a new freshly sprouted tofu that is even more chewy and firm.
One block of fresh firm tempeh
Sesame oil for frying (the light variety)--not the heavy dark variety---
Spices:---
Easy this time, each one just sprinkle from the bottle
Paprika
Seasoned Salt
Cumin powder
Cayenne powder
Turmeric powder
Coriander powder
Cardamom Powder
Onion Powder
Garlic Powder
Allspice Powder
Mace Powder
Nutmeg Powder
Method
Slice your tofu width wise into nice squares that are 1/8 inch or so.
Slice your tempeh into the same pattern. It is a little trickier with tempeh but a sharp knife will help, with the knife tip pointed downward
Take two separate frying pans and pour enough oil to coat the bottom
Fry the tofu and tempeh separately, being careful to not break apart the pieces.
Patiently on medium heat to medium high heat, allow a nice golden brown crust to form on both sides. One will have to flip the tofu and tempeh with a thin spatula to get an even brown coat.
When the tofu is just browing, carefully sprinkle the powdered ingredients in succession. The turmeric and cayenne powder should be lightly sprinkled compared to the rest of the spices. Cover and add a little more oil on top and let them carefully sizzle
Place on a dish carefully one at a time--do not drain too much oil, because it contains the flavor and spices. And you can combine the tempeh and tofu at this point. Careful to not break the pieces apart.
Serve with white rice, and your favorite sauce!!
DR. Rama
