I adore Chef Chloe, and for those of you who don't know her you're missing out. She's paving the way for more plant based options in the culinary world. Her cookbooks are phenomenal with recipes that are reliable and always delicious. This recipe comes from her cookbook Chloe's Kitchen. One little 8-ounce package of tempeh transformed into a dish that was beyond impressive. A definite repeat for this kitchen.
1 8-ounce package organic tempeh
4 tablespoons oil, divided
1 yellow onion, diced
2 garlic cloves, minced
1 cup vegetable broth
1 tablespoon cornstarch
2 tablespoons water
3 tablespoons fresh lemon juice
2 tablespoons plant based butter
2 tablespoons capers, drained
2 tablespoons parsley, chopped
Cut the tempeh into thin slices. I cut the tempeh in half to get two long thin pieces. I cut each of the thin pieces in half to now have four thin squares. From there I cut the squares on a diagonal to achieve 12 triangular pieces.
Fill a large pot with water and bring to a boil, gently place the tempeh into the pot and boil for 8-10 minutes, this takes some of the natural bitterness out of the tempeh.
Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add the tempeh pieces to the skillet and cook for roughly 5 minutes per side, until browned. Transfer to a plate once cooked.
In the same skillet over medium heat add the remaining 2 tablespoons of oil and saute the onions until translucent. Add in the garlic and continue to saute for another minute. Add in the broth and cook for 1-2 minutes.
Whisk together the cornstarch and water, slowly add it to the skillet, mixing continuously until the sauce thickens.
Place the tempeh back onto the skillet with the sauce, decreasing the heat to low. Add the lemon juice. Allow the tempeh to simmer for a few minutes in the sauce before flipping. Turn off the heat and stir in the plant-based butter, capers and parsley. Simmer for another 1-2 minutes before serving.
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