Picture it – I get home from late after a busy day at internship. Stomach is growling. Dinner needs to be something quick and easy. But alas, I have nothing planned. The horror! So I rummage through the freezer to see if anything looks inspiring.
Shoved somewhere under the frozen blueberries I find this long forgotten package of Coconut Curry Marinated Tempeh from Turtle Island (makers of the infamous Tofurky products). And when I say long forgotten, I mean it – I know I bought these back when I was still living at my parents’ house, and they moved from their freezer to mine.
They seemed easy enough to defrost quickly, so i figured why not try them out? I got some rice going in the rice cooker, and chopped up whatever vegetables I had on hand to make a stir fry.
I thought I should cook the tempeh first, so it would be nice and crispy, then add it back to the veggies later.
Of course, I had to give it a nibble – and damn, these were good! If you’ve ever had tempeh, you’ll know it can have a bit of an earthy, nutty, sometimes bitter flavour. Some marinades and sauces do a better job than others at masking the bitterness, and this one does a stellar job. I know, some people like bitter flavours, but my delicate supertaster palate doesn’t.
The tempeh had a nice Indian inspired curry flavour – medium heat I would say. Since the strips were so flavourful, I figured I didn’t need to add too much to my stir fry in the way of sauce. I went with some tahini, ginger, tamari, and sriracha.
With a big scoop of black thai rice and a sprinkle of sesame seeds, dinner was served!
Aren’t all those colours pretty? Especially with my red chopsticks (a friend brought them back for me from Japan).
Considering I had no clue what I was going to do for dinner when I walked in the door that night, I think it turned out pretty well. And I discovered a product I would definitely keep on hand for a quick, flavourful, healthy plant-based meal. These Coconut Curry Marinated Tempeh strips get the thumbs up!