Tempeh is one of my favorite soy products because it is such a good replacement for meat in dishes where meat is typically used. I’ve crumbled braised and baked tempeh into my chili, made “bacon” for breakfast or for a BLT, created meatballs braised in Bourbon BBQ sauce for appetizers, etc… The possibilities with tempeh are endless. You just have to remember this one rule with tempeh: Always braise(simmer in a flavorful liquid) or steam your tempeh before using it in a recipe. This pro tip will take your tempeh to another level because it removes some of the bitterness that uncooked tempeh typically yields, adds flavor if braising, and brings out a nice nuttiness to the tempeh when braised or steamed. You should typically braise your tempeh between 30-45 min or you can steam it for 10 min. TRUST ME, it makes a difference!
So, this recipe is similar to pork chops or perhaps bistec empanizado(typical Cuban dish of breaded steak). I don’t have words for how good these cutlets are! They’re so flavorful on the inside, thanks to the braising, and crispy on the outside…they’re just decadent in my opinion. So, here’s what you’ll need…
1 x 8oz Package of tempeh (I used a tempeh that’s a long rectangle slab)
2 Whole peeled cloves of garlic
2 inch Slice of ginger
1/4 cup Tamari (or soy sauce)
1/4 cup Vegetable stock
2 1/2 cups Water
1/2 cup All purpose flour (rice flour or chickpea flour is fine for gluten free option)
1/4 cup Nutritional yeast
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Sea salt
1/4-1/2 tsp Freshly ground black pepper
Alright, first you want to bring your stock to a simmer in a small or medium sauce pot. Combine all ingredients for your braising stock (you can also experiment with other seasonings later on) in your pot and bring it to a simmer (slightly bubbling on the surface of the liquid) over medium heat.
Now, you want to cut your tempeh in half into two squares. Next, slice each square piece into halves and then cut each of them diagonally. You should have 8 triangle cutlets.
Once your stock is simmering, add your tempeh to the liquid and let simmer for another 30min.
When your 30 min are up, take pot off the heat and begin prepping your dredging station. In a small bowl, combine all of the dredging ingredients together and place in a shallow dish. Now, bring your pot over and take each cutlet, two at a time, directly out of the stock and onto your dredging flour. Completely coat each cutlet with flour, making sure to shake off any excess flour.
Next, get a skillet on the stove at medium high heat and add about 2 tbs of grapeseed oil and 1 tbs of vegan butter. When it’s nice and hot, add your cutlets 4 at a time or 2 at a time if using a smaller skillet. Give them about 2-3 min on each side until they’re nice and golden brown. Place them on paper towels to help remove excess oil.