Sauteed Tempeh with Lemon-Mustard Sauce
Submitted by scottmcdon39452
Sautéed tempeh with lemon-mustard sauce: tempeh strips steamed in tamari-spiked vegetable broth, dusted in flour, pan-crisped with oyster mushrooms, and finished with bright grain-mustard pan sauce.
YIELD
2 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsSautéed tempeh with lemon-mustard sauce is a meatless main that earns its keep through technique, not shortcuts. The tempeh gets a two-step treatment that makes the difference between rubbery and craveable: first it steams for twenty minutes in a homemade vegetable stock spiked with tamari, which seasons it through and tames the fermented edge that puts some people off tempeh.
Then it’s dried, sliced into thin strips, dusted in flour, and crisped in a hot pan alongside torn oyster mushrooms until both are golden. The pan stays put for a quick deglaze: vegetable stock, fresh lemon juice, grain mustard, and chopped chives bubble for a single minute into a glossy, sharp sauce that gets spooned over the tempeh and mushrooms at the table. Bright, savory, and the kind of vegetarian plate that doesn’t try to imitate meat.
Chef Tips
- Don’t skip the steam. Raw tempeh tastes bitter and dry. The stock simmer is what makes it tender and seasoned all the way through.
- Press the steamed tempeh between paper towels before flouring. A wet surface won’t crisp.
- Tear the oyster mushrooms by hand instead of slicing. The ragged edges catch more color in the pan.
- Make extra stock and freeze it. The two-hour simmer is the time investment, and it’s useful for risottos and soups.
Variations
- Swap the oyster mushrooms for cremini, shiitake, or a wild mushroom mix.
- Use Dijon instead of grainy mustard for a smoother, sharper sauce.
- Add a splash of dry white wine with the lemon juice for extra depth in the pan sauce.
Ingredients
Directions
Place first eight ingredients in a large stock pot.
Bring to a boil then lower the heat and simmer for two hours.
Strain the stock and discard teh waste.
Combine 3½ cups of the stock with the tamari or soy sauce.
Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes.
Remove the tempeh and allow to cool.
Slice the tempeh into thin long strips and dust it in the flour.
Heat the oil in a medium frying pan over medium heat.
Add the mushrooms and tempeh and sauté until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes.
Remove from the pan.
Keep the pan hot and add ½ cup of vegetable stock and the lemon juice, then add the mustard and chives.
Simmer, uncovered, for one minute.
Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce.
Serve immediately.
Comments
