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Curried Pan-Fried Tempeh
Makes 2-3 servings.
Ingredients
Extra virgin olive oil
8 ounces tempeh, cut into 1-2-inch pieces and then split to make them half as thick
1 cup dry white wine
3-4 shallots, finely minced
Soy sauce
Grated zest of 1 lemon
1 teaspoon curry powder
1-2 sprigs fresh parsley, finely minced
Directions
Place enough oil in a deep skillet to generously cover the bottom and turn heat to high. When the oil is hot (patterns will form, known as "dancing"), pan-fry the tempeh until golden, turning once to insure browning. Drain on paper and wipe out skillet.
Place a small amount of oil, wine and shallots in the skillet and turn heat to medium. When the shallots begin to sizzle, stir in a soy sauce to taste, lemon zest and curry and saute until shallots are beginning to color, about 4 minutes. Lay tempeh on top of shallots, cover, reduce heat to low and simmer for 2-3 minutes to infuse tempeh with curry flavor. Remove cover and stir gently to combine. Transfer to a serving platter and sprinkle lightly with parsley.
Note: This dish is delicious served over brown basmati rice or whole grain noodles, like udon.
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