Every once in a while, I’ll head off to the local wet market to stock up on my tempeh supply. I’d marinate them overnight with thinly sliced garlic and onions, soy sauce, sugar, dark sesame oil and vinegar, the fry 'em the next morning. I eat as much as I want (and I do eat a lot) and freeze the rest up for later consumption.
Here’s a sandwich I made, with some tomato slices. I don’t know why, but I just love the combination of tempeh and tomatoes. whee
The sandwich in the photo above is slathered with some low fat vegan mayo, recipe snagged from Bryanna. It’s rather lumpy from all the corn starch bits, and I can’t seem to improve it much, so I can’t be bothered to make vegan mayonnaise anymore, mustard is a good enough substitute. wink
No one else in my family wants anything to do with tempeh though, they think it’s just weird. Oh well, more for me then~
