I'm sure when you look at the recipe you might be overwhelmed by the sheer amount of spices that go into this dish, but thankfully they are all kitchen staples. My recommendation is to make a larger batch of it to keep in an old spice container after you've made it once and know how it suits your palate.
Here's how I made my larger batch, with a few alterations from the original:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons evaporated cane juice sugar
- 2 teaspoons allspice
- 2 teaspoons dried thyme
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
|just a portion of the spices involved|
I find it unnecessary to simmer the tempeh for a full thirty minutes, a mere ten minutes of steaming or simmering should suffice, but don't skip this step - it cuts out any bitter flavor in the tempeh and plumps it up for pan-frying. I also used about half of the oil called for in the original recipe, to lighten it up a bit.
And great news! If you've read my last post, you know about my recent disappointment with my little cast iron skillet. I am happy to say she has redeemed herself with this recipe :) . Not one delightful nugget stuck to her surface. I couldn't be more proud.
|Jerome in the winter|