Tempe and Salad Lunch Recipe.

I tried out this recipe from Food.com in an attempt to have a healthy lunch, and it turned out amazingly delicious. Italian-flavored tempe? Seriously? Yes, seriously. Whether you’d like to have it with warm rice or salad, it will turn out just perfect.

Main ingredients:

• 8 ounces of tempe (I used half of the usual package-size sold in the vegetable seller or supermarket)

Marinade ingredients:

• 1 tablespoon olive oil
• 2 1/2 tablespoons balsamic vinegar
• 2 1/2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1/4-1/2 teaspoon red pepper flakes (being me, I also added 5 rawit chili to the marinade)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary (I substituted this with oregano)

Directions:

• Cut tempe into cubes
• Marinade the tempe, make sure all pieces are coated, and leave it in the refrigerator for an hour

• In medium low heat, cook the tempe until they caramelized
  

• You can serve it with fresh salad and cheese
  

Happy lunch!