Tempeh Cutlets

As I've noted before, tempeh is a traditional Indonesian fermented soybean product that's not only an excellent source of protein and vitamin B12 for vegetarians but also a very malleable, versatile and easy-to-use staple for cooking. But as with most soy products made in the West, the product you see in stores is not always made in processes that deliver the benefits that they're supposed to. In the case of tempeh, modern hygienic standards actually inhibit the growth of beneficial cultures that otherwise remove through fermentation the enzyme inhibitors and phytates that block the absorption of essential minerals and proteins in soybeans. Make sure to find tempeh that's been properly innoculated with Rhizopus culture — if you live in Ontario, I recommend the tempeh products from the Noble Bean.

I had just bought a package of tempeh the other week when I happened to come across a recipe for tempeh cutlets at Dhivya Karthik's Culinary Bazaar that looked too tempting to ignore. And I'm glad I didn't. After I added a few coriander and fennel seeds to the recipe and brushed the cutlets with a little tamari sauce to boot, I found them to be absolutely delicious and a great way to serve up a light lunch or supper. Although very tasty just on their own, they'd also go great with your favourite sauce or chutney, as Dhivya advises, so I made up a simple Roasted Toor Dal and Coconut Chutney to pour over them. Mmm…

So here's Dhivya's recipe with a few little modifications of my own:

Tempeh cutlets

1 lemongrass stalk, outer leaves removed, and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 medium onion, chopped
2 jalapeño peppers, chopped
1-inch piece fresh ginger, chopped
1 tablespoon fresh coriander leaves, chopped
1/2 teaspoon coriander seeds
1/4 teaspoon fennel seeds
juice of 1 small lemon
12 ounces tempeh, crumbled
3 tablespoons all-purpose flour
1 teaspoon sugar
3/4 teaspoon sea salt
fresh ground black pepper
tamari sauce
olive oil

In a food processor or blender, grind the lemongrass, garlic, scallions, onion, jalapeños, ginger, coriander leaves and seeds, fennel seeds, and lemon juice into a coarse paste. Add the tempeh and grate until combined.

Transfer the mixture to a large bowl and stir in the flour, sugar, salt and pepper.

Pour ¼-inch of olive oil into a large cast-iron frying pan and heat over medium heat. Meanwhile, rub a little oil into your hands and shape the tempeh mixture into patties. When the oil is hot, place the patties in the pan and fry until the bottoms are golden-brown, about 6 - 8 minutes. Before turning, brush a little tamari sauce on each patty and wait a minute. Fry the other side, brushing a little more tamari sauce on each patty, for 2 - 3 minutes.

Remove to a plate and drain the excess oil with paper towel.

Serve hot. Makes about 10 3-inch hamburger-sized patties.