I have mentioned tempeh before, but I don’t think I have gone into how to prepare it for cooking. Today I am making a recipe from my favorite cookbook, it is a tempeh piccata recipe. I’ve mentioned before I used to enjoy eating chicken in my pre-vegetarian life and chicken piccata was one of my absolute favorite dishes to make and eat. I just love all that lemony flavor with capers.
There are two types of tempeh available, prepackage brands and local makers of fresh/fresh frozen tempeh. Most grocery stores will not carry the fresh/fresh frozen so you will need to look for it diligently to find the fresh stuff. I was lucky to find a local tempeh manufactured on Maui that makes fresh tempeh (raw tempeh) that needs to be cooked before using it (at least 20 minutes). So, that is what I will be using in my tempeh piccata recipe.
Tempeh is traditionally made from soybeans and fermented. The fresh brand I found made their tempeh from soy and mung beans. Tempeh originated in Indonesia and is a staple of the Indonsian diet. Tempeh has become popular in other parts of the world for its impressive nutritional composition, firm texture, and earthy flavor. It is easy to cook and is a perfect substitute for meat in a vegetarian diet.
Check back later for the recipe to make the tempeh piccata dish yourself.