Wow that title is a mouthful. This was my first time working with tempeh. I’ve had it out at restaurants and I fell in love with the texture, I actually prefer it to tofu. While tofu is sort of eggy, tempeh is a little crunchier with soybeans all packed together. I’m crazy about tempeh’s ability to absorb any flavor. Each bite after cooking down the sauce was incredibly irresistible. I find that when I cook with tofu, the middle isn’t quite infused with flavor unless I marinate it for countless hours. Initially, I was afraid it would all fall apart because I had a few beans fall off here and there but when I started to cook it never happened once.
This dish is all about cooking down the liquid until it becomes a caramelized sweet gooey sauce covering the pineapple, onion, and tempeh. For depth of flavor I recommend adding salt and pepper. I thought I would only need a couple shakes of each but found that I needed to salt and pepper this like three times until I felt satisfied. If you’re vegan you can use agave but keep in mind that it’s a bit sweeter than honey, I find that I don’t need as much agave as honey. This may or may not affect the caramelization process, I haven’t tried it so do that at your own discretion.
This recipe is inspired by tropical flavors and my favorite fruits. With spring right around the corner and each week introducing more and more beautiful weather, I can’t think of a better time to be experimenting with these tropical flavors.
- 1 cup of beer
- ½ cup dark honey
- 2 tablespoon Worcestershire
- 1 cup pineapple chopped roughly
- ½ cup sliced Red onion
- 1 8oz package of Tempeh chopped into bite sized pieces
- Salt and pepper
- 2 teaspoons oil
- 4 taco shells
- 1 cup purple cabbage chopped
- 2 green onion sliced
- 2 mango chopped
- Cilantro for garnish
- In a small bowl whisk and combine the beer, honey and Worcestershire until they're no longer separated
- To a large skillet add the red onion, tempeh, and pineapple. Add the beer and honey mixture. Simmer on medium heat until the liquid evaporates away and the sauce gets thick. About 20 minutes. Add salt and pepper to taste
- In another small skillet add 2 teaspoons of oil and pan fry each of your taco shells
- Place a taco shell on a plate and pour over the tempeh mixture when it's done cooking. Top with green onion, cabbage, mango, and cilantro