It's a Good Thing

I always have a protest from first time tempeh eaters, especially if they see it in the package before I fry it up. Sure, it's bumpy and moldy and foreign, but it's darn tasty and such a fantastic source of soy protein and isoflavones, essential amino acids, and beneficial digestive enzymes, that I really must assure you - it's a friend, and a keeper at that. For those who have yet to sample the humble yet noble food, try this preparation; it really jazzes it up and comes from the marinade my dad uses for his famous grilled steaks. The veggies I just whipped up with the dribs and drabs in my produce drawer, and I just did the good old microwave routine on the rice.
Be brave! It really IS good.

RECIPE:
Three Grain Crispy Tempeh Bites with Stir Fried Sesame Vegetables and Steamed White Rice

For the Tempeh:

• 1 package of three grain tempeh
• 1/4 c soy sauce
• 1 tbsp dark sesame oil
• 1 tsp rice wine vinegar
• 1 clove garlic, minced
  
• 1 tsp minced ginger
• 1/2 tsp sugar
• vegetable oil for pan frying

• whisk the ingredients from the soy sauce through the sugar in a bowl
• cut the tempeh lengthwise and then cut across the tempeh to make 2 inch pieces
• place the cubed up tempeh onto a deep plate and pour the marinade over evenly
• marinate for 2-3 hours in the fridge, turning once if possible
• when time to cook, heat about 2 inches of vegetable oil in a medium skillet over high heat till sizzling
• add the marinated tempeh pieces quickly, fry for 3 minutes, turn with a fork, and fry another 3 minutes until crispy
• remove from the oil and let drain on a stack of paper towels

For the Stir Fried Sesame Vegetables:

• 1 clove minced garlic
  
• 1 crown of broccoli cut into flowerets
• 1 carrot, julienned
• 1 rib celery, cut diagonally
• 1 bunch scallions, cut diagonally
• 1/4 of a red bell pepper cut into thin strips
• a splash of vegetable oil
• a couple of shakes of soy sauce
  
• splash of rice vinegar
• a few sprinkles of toasted sesame seeds

• bring water to boil in a small sauce pan
• add the broccoli and carrots and boil for 1 minute, drain, and run under cold water
• heat the oil in a wok or large frying pan over high heat, add garlic and cook for about 30 seconds
  
• add the celery and stir fry for about 1 minute, add the bell pepper and stir fry for about 30 seconds, add the broccoli, carrots, scallions, soy sauce and rice vinegar
• stir fry for about 1 more minute
• put into a serving dish and sprinkle with the sesame seeds