A sumac-crusted tempeh with a yuzu aioli, the perfect blend of East and West.
Did you know?
Sumac was historically used as a condiment before the introduction of pepper into Europe during the 14th century.
The perfect blend of East meets West, this dish takes a classic Japanese ingredient, tempeh, and pairs it with sumac, a Middle Eastern staple. The tempeh is crisp outside and fluffy inside from a light coating of sumac pounded in with a mortar and pestle. The rich, citrus-flavored aioli enhances the earthy flavors of the tempeh and cut through with a nice acidity. Serve it with some roasted vegetables and a side of white rice to make a complete meal.
Ingredients
- 250 g tempeh
- 3 tsp sesame oil
- 1 tsp sumac
- 1/4 cup mayonnaise
- 1 tbsp yuzu juice
- 1/4 tsp garlic powder
- Salt and pepper to taste
Steps
- Cut the tempeh into thin strips.
- In a mortar and pestle, combine the sumac, sesame oil and salt and pepper. Pound the ingredients together until they form a coarse paste.
- Heat a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan.
- Add the tempeh strips to the skillet and cook until golden and crisp, about 2 to 3 minutes per side.
- Meanwhile, in a small bowl, combine the mayonnaise, yuzu juice, garlic powder, salt and pepper and mix until combined.
- After the tempeh is done cooking, brush with the sumac paste and cook for another minute.
- Serve the tempeh with the yuzu aioli and any other desired sides.
Add some extra love
To make this dish even more flavorful, try brushing the sumac paste onto the tempeh before cooking.
Recipe Remix:
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