Native foods tempeh

TO FLAVOR TEMPEH:

Glaze: (makes enough for 3 preparations)

2/3 c water

1/3 c tamari or soy sauce

1 clove garlic, well minced

1/2 t ginger, fresh grated

Mix the glaze together. Reserve.

tempeh (8 oz block)

3 T oil (divided in 1 1/2 tablespoons)

1/4 c of the Glaze from above

Cut the tempeh in half lengthwise so you have two thin, long pieces. Cut these two in half height wise so now you have four thin pieces.

Heat a cast iron skillet or frying pan on medium heat. Add 1 1/2 T of oil. Making sure the pan and oil are hot (not smoking, though), add the tempeh. When the tempeh has a golden color and all of the oil has been absorbed, remove the pieces (or stack them on top of each other so you can add the rest of the oil), and add the rest of the oil. Brown the other side of each tempeh.

When most of the oil has been absorbed, pour the Glaze  (1/4 c ) over the tempeh and around the tempeh. When all of the glaze has been absorbed you are done.

TO BLACKEN TEMPEH:

Blackening Mix:

1 T cayenne

1 T paprika

1 T chili powder

1 1/2 t oregano

1 1/2 t salt

1 1/2 t thyme

1/8 t fresh pepper (that is half of a 1/4 t)

four pinches of allspice

four pinches of garlic powder

four grinds of nutmeg (or four pinches)

Tempeh from above

Combine the Mix well. Put some on a flat plate and dredge each piece of tempeh in the spices, covering very well but not pushing so hard you break the tempeh.

In a clean, dry cast iron, heated to very hot, place the coated tempeh slices. Sear the tempeh for 10 seconds or so until the spices have blackened.  Remove and serve.