Guest guest Posted October 3, 2001 Report Share Posted October 3, 2001 * Exported from MasterCook * Crisped Tempeh Recipe By :Dana Jacobi Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon peanut, extra-virgin, or canola oil 4 ounces soy tempeh or other, milder flavored kind Chop the tempeh into pieces the size of bacon bits. In a medium skillet, heat the tablespoon of oil over medium-high heat. Mix in the tempeh. Cook, stirring, until the tempeh is browned and crisp, about 10 minutes. Turn into a small bowl. This tempeh keeps in the refrigerator in a tightly sealed container foor 3 to 4 days. To recrisp before using, saute it in a skillet in a teaspoon of oil. These bits can also be frozen and recrisped, using the same method. Source: " Amazing Soy " Copyright: " 2001 by Dana Jacobi " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : I created these crisp bits as a substutute for crumbled bacon. They are perfect sprinkled over spinach salad or mashed into a baked potato. Nutr. Assoc. : 0 0 Quote Link to comment Share on other sites More sharing options...
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