Cafe Liz

Sweet and sour tempeh

OK, I admit that I consider any recipe that involves ketchup to be cheating, but the results here are so good, that you could say the ends justify the means. This recipe for sweet and sour tempeh takes its sauce from a recipe I learned in Thailand (yes, it turns out that Thai cooks use ketchup), while tempeh is a fermented soybean product from Indonesia with a rich, almost meaty (or mushroomy) taste. It’s a nice alternative to tofu, and it’s also quite filling. I purchased mine frozen, at East West in the Carmel market, but the ambitious can make their own by following the instructions here. Continue reading Sweet and sour tempeh …

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