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.

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Main ingredients:

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

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Marinade ingredients:

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  • 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

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

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  • You can serve it with fresh salad and cheese

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Happy lunch!


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