Hello! I am introducing another fermented food recipe "Miso marinated tempeh bacon"
I used mirin (Sweet rice wine) ↓ if you don't have it, you can use maple syrup, coconut sugar, etc.
Ohsawa Genuine Mirin, Organic Sweet Rice Seasoning Wine for Traditional Japanese Cuisine, Aged over 9 Months
Miso marinated tempeh bacon
Servings : 4
Tempeh 8 oz (I use LIGHTLIFE)
Organic Miso (rice, soybeans, or mix) 2 teaspoons
Japansese soy sauce or tamari shoyu for gluten-free 1.5-2 teaspoons
Mirin 1-1.5 Tablespoons
Olive oil 2 Tablespoons
Black peppers 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Cayenne pepper powder if you like spicy food.
Instructions: 1. Slice tempeh into 1/4 inch slices.
2. To make the miso marinade, combine miso, Japanese soy sauce (or tamari shoyu for gluten-free), mirin, olive oil, black peppers, turmeric powder, and cayenne pepper powder.
3. Soak tempeh slices in the marinade for 10 minutes. If you marinade them longer, allow to marinate in the refrigerator.
4. Heat a few teaspoons of olive oil in a large skillet over medium-high heat. Add the tempeh in a single layer to the pan. Cook for 2-3 minutes each side until both sides are golden brown and crisp.
I made Kale with lemon tahini sauce. Just mix lemon juice and tahini. If you like add a bit of salt. I didn’t because the tempeh bacon has strong flavor.
I also made tempeh bacon sandwich, vegetable & tempeh stir-fry, tempeh bacon fried rice, and more!