I had the distinct pleasure of hosting a party where Tracy On, the Chef for Patagonia, was our guest chef! The food was divine, some of the best I have had and one of the dishes was a balsamic tempeh. We had tentatively asked, “Can you cook with tempeh?” “You bet!” was her response and so fresh tempeh from Gunther’s amazing tempeh oven, soon to be TempehSure, was raced over to her the day before the party, and she turned it into a marvelous tasting dish, Betsy and Gunther approved! Ron Finley, The Guerrilla Gardener, loved it as well! It’s a really easy recipe to boot – enjoy.
Balsamic Glazed Tempeh
8 oz. Tempeh, cut into triangles
Oil, such as Canola, Coconut, or Safflower
½ c. Balsamic Vinegar
¼ c. Agave Nectar
½ c. Sugar
¼ c. Bragg Liquid Aminos
5 garlic cloves, minced
5 sprigs Rosemary
Heat oil in a pot to medium high heat for frying. Fry Tempeh until lightly golden brown (similar to hash browns). Season with Salt and Pepper when hot.
Place remaining ingredients in a pot and reduce until it coats the back of a spoon without dripping off immediately, approximately 15 minutes. Place fried Tempeh in large bowl and toss with Balsamic glaze. Garnish with fresh herbs and serve warm.