Thai-Style 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 inoculated 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 Chef in You 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 favorite sauce or chutney, as Dhivya advises, so I made up a simple roasted toor dal and coconut chutney to pour over them. Mmm…

Thai-Style Tempeh Cutlets

Recipe by Lisa Turner Adapted from Chef in You Cuisine: Thai Published on October 15, 2007 Delicious and healthy tempeh burgers with Thai seasonings Preparation: 15 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 1 stalk lemongrass, outer leaves removed, chopped 2 cloves garlic, chopped 3 green onions, chopped 1 medium onion, chopped 2 jalapeños or green chilies, seeded and 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 (1 1/2 tablespoons) 12 oz (340 g) tempeh, crumbled 3 tablespoons all-purpose flour 1 teaspoon sugar 3/4 teaspoon sea salt fresh ground black pepper olive oil for frying tamari (soy) sauce for brushing Instructions: In a food processor or blender, grind the lemongrass, garlic, green onions, onion, jalapeños or green chilies, 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 black pepper to taste. Pour 1/4-inch of olive oil into a large non-stick or 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 to 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 to 3 minutes. Remove to a plate and drain the excess oil with paper towel. Serve hot with sweet chili sauce, salsa or your favorite chutney. Makes 10 3-inch hamburger-size patties