Vegan Ma Po Tofu, plus Tempeh Question

[florafloraflora]

This is Mark Bittman's recipe from How to Cook Everything Vegetarian, slightly adapted. Even before I went vegan this recipe impressed me by tasting as good if not better than the meaty version. It's easy to make, too.

Comments

[psykoinsane]

I usually use temphe to make 'sausage' gravy for biscuits and gravy. The recipe I use is close to this one from the ppk:

8 oz package tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried margoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
juice of 1/2 a lemon

Directions
In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Then to make it into gravy I add like a cup or 2 of non-dairy milk and some thickener and cook till gravy-like. It is delicious over fluffy vegan biscuits :)

[florafloraflora]

Sausage gravy... perfect. I think I know what I'm having for breakfast this Sunday.

[laceyslostlove]

i have never seen a ma'po recipe with tempeh added to it; interesting. I will have to try this out-i love ma'po tofu :)

[girl_in_blue]

it makes great 'mince' - that would be good over rice.

[fabricdragon]

i mix leftover tempeh with seasoning and rice, chopped and stirred well.... as s asort of fried rice.

[pinksprinkels]

THIS SOUNDS AMAZING