Our Demo Team made this recipe for a “Cooking With Wine” event during our Fall Wine Sale.
Tempeh:
- 2 lbs. Tempeh Girl Tempeh, sliced into 1/2” slices
- 2 c. Edmeades Zinfandel
- 1 c. scallions – green and white parts
- zest of one orange
- 1 tsp. each salt & pepper
- 2 Tbsp. Crofter’s Pomegranate Fruit Spread
- 3 sprigs rosemary
- ¼ c. olive oil
Dipping sauce – if desired:
- ¼ c. Crofter’s Pomegranate Fruit Spread
- ¼ c. leftover marinade
- 2 tbsp. scallions, green parts only
Directions:
1) Place slices of tempeh in a saucepan and cover with water. Bring to a boil, reduce heat to a simmer and cook for 10 minutes. Remove Tempeh from saucepan and allow to cool.
2) Meanwhile, add remaining ingredients, except olive oil, to a baggie or bowl.
3) Shake or stir to combine.
4) Add sliced tempeh to the marinade and place in refrigerator for 30 minutes or overnight. Turning occasionally so both sides are in marinade.
5) Remove tempeh from marinade and allow to drain for a few minutes. Save ¼ cup of leftover marinade if you plan to make the dipping sauce.
6) Heat oil in a heavy bottomed sauté pan until hot but not smoking. Gently slide slices of tempeh into hot oil and cook, turning once, until browned and crispy on both sides. Serve with dipping Sauce if desired.
Dipping Sauce Directions:
1) Place fruit spread and marinade in a small saucepan and bring to a boil.
2) Reduce heat to simmer and allow to cook until reduced and thickened.
3) Pour into a bowl, sprinkle with scallions and serve alongside of tempeh.