Tofu & Tempeh Tips for the Home Cook: Video and Notes

Tofu & Tempeh Tips for the Home Cook cooking class video HERE.

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Chocolate "Pudding"

6 ounces silken firm tofu, mashed (any kind of soft tofu or silken tofu is fine)

2 tablespoons pure maple syrup

2 tablespoons unsweetened cocoa powder

1/2 teaspoon pure vanilla extract

1/2 cup berries (optional)

1. Purée the tofu, maple syrup, cocoa powder and vanilla extract in a food processor or blender. Transfer to a bowl and refrigerate for at least 1 hour (or overnight).
2. Serve with fresh berries.

Sambal Goreng Tempeh*

8 ounces tempeh, cut into 12 equal cubes

2 cups warm water

2 teaspoons sea salt

1/2 teaspoon ground turmeric

1 teaspoon canola oil or avocado oil

2 teaspoons vegan Fysh Sauce (or 1 teaspoon low-sodium soy sauce mixed with 1/4 teaspoon dulse flakes)

4 cloves garlic

1/2 cup finely chopped onion

1 teaspoon chili garlic paste

1 teaspoon tamarind paste

2 tablespoons tomato paste

2 tablespoons water

2 teaspoons ponzu sauce

1. Place the tempeh in a medium bowl. In a medium measuring cup, mix together the warm water and salt and pour over the tempeh. Let the tempeh soak for 5 to 10 minutes.
2. Drain the tempeh and return it to the bowl. Add the turmeric, oil, and Tofuna Fysh Sauce, tossing with tongs to coat well.
3. Transfer the tempeh cubes to the air fryer basket. Cook at 320°F for 10 minutes. Shake the air fryer basket, increase the heat to 400°F, and cook for 5 minutes longer.
4. While the tempeh is in the air fryer, combine the garlic, onion, chili garlic paste, tamarind paste, tomato paste, water, and ponzu sauce in a food processor and pulse for 20 to 30 seconds. Transfer this mixture to a medium saucepan and bring it to a rapid boil on medium-high heat. Cover the sauce, reduce the heat to low, and simmer for 10 minutes.
5. Transfer the cooked tempeh to the saucepan and toss it in the sauce with a spoon or tongs to coat each piece well. Cover and simmer on low for 5 minutes.

*Excerpt from The Vegan Air Fryer by JL Fields