Tempeh tempeh!

My favourite vegan/vegetarian food is without doubt- TEMPEH!

This protein product is the following: in the words of Wiki:

"Tempeh (English pronunciation: /ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in the Sinosphere.

It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavour which becomes more pronounced as the tempeh ages.[2][3] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue" http://en.wikipedia.org/wiki/Tempeh

 I don't find it very often, but a lovely healthfood shop in Stratford shopping centre (whaaaaatever Westfields, you're too generic!) stocks it.  I first tried it in Indonesia- it comes in soooooo many different forms- it can be sweetened and eaten like a sort of 'fruit and nut' mix, big chunks of it battered like a burger, marinated in spicy-Sambal mata-sapi (seriously hot sambal!)  or a myriad of other variants. It is FAAAR superior to tofu and I am a big fan of that!

I had some in the fridge so I decided to marinate it in Szechuan sauce (another packet from the big cupboard clearout.  Best before date was 2 years ago but as you have realised, it was fine!)

 I fried garlic (lots!) and then chopped courgette, red pepper, chinese leaf cabbage into chunk and added them in.  Subsequently, I threw in the tempeh and moved it around a lot. The Szechuan sauce made its own sweet way into the mix fairly soon after (as you judge fit!)

 Meanwhile, a squirming mass of Clearspring organic soba noodles (yes, more casualties in the cupbaord clearout- only 10 months out of date) were burbling in the other saucepan.

 The two were united in a marriage made in heaven with some dried, fried garlic on top

Bon appetit, Szechuan Tempeh!!!

Have you tried it?  You must!

Oh, to join in the tempeh appreciation and learn how to make your own (see it's THAT cool!) go to http://www.tempeh.info/