I will tell you the epic story of my crazy car repair later, but now for – let’s focus on THIS:
After hunting for canned pumpkin (specifically, Libby’s brand – the best) all over Charlotte for weeks, I FINALLY found a ton at a grocery store in Knoxville. And I stocked up. Clearly.
Let’s also talk about this:
I’ve written before that I used to find tempeh to be kind of terrifying. It looks weird and smells funny. But cooked – it’s amazing! You just have to prep it correctly.
The secret is using a citrus and a sweetener to pan-frying the tempeh. The citrus and sweetener neutralize the tempeh’s naturally bitter taste and create a wonderful glaze. So simple – you cannot screw this up!
The star of today’s tempeh was POM Wonderful juice.
POM Tempeh
Ingredients (for two servings):
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1 package tempeh
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3/4 cup POM juice
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2 tablespoons honey
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Salt and pepper to taste
Directions:
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Slice tempeh width-wise in half, and then slice to create tiny triangles.
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Heat a skillet to high and grease with cooking spray.
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Pour in 1/2 POM juice and place tempeh triangles in liquid.
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Drizzle 1 tablespoon honey on top.
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Let cook for 3 minutes.
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Flip tempeh, pour in rest of juice and honey, and cook until all liquid boils off and tempeh begins to brown.
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Salt and pepper and serve.
With quinoa (which my mom calls "kwuh-NO-uh" – it’s "keen-wah"… so cute!) and broccoli.
Other fun ways to cook tempeh:
Full car story later but the upshot is – car is not fixed, but I’m going home!
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My fiance calls is “Kuh-No-No”
I used to pronounce it “kwinn-oh-a.” I like how it is really pronounced, quinoa is keen!
BWAHAHAHAHA!!! My Mom says it that way too, so precious! That recipe looks uhh-mazzing!! Definitely gonna try it:)
My mom says it that way too! Haha.
How are you getting home then?! Ahhh best of luck with your journeys!
Whoah, I thought that was steak on top of your quinoa at first! Hah, that was a confusing moment. I’m intrigued by tempeh..I’ve never seen anyone eat it (and am pretty sure I’ve never heard of it until I started reading your blog). I’m not a vegetarian, but I’d still be interested to give tempeh a try anyway!
It does kind of look like steak! That purple color from the POM juice.
Pom tempeh? How cool does that sound!
Bummer about the car not being fixed. I hope you make it home safely!
Yay pumpkin. I hate that some parts of the country only carry it seasonally. I eat it year round.
Oh wow this looks great!!!!!!!!! I never thought to use something like pomp in tempeh
You can always come to central Illinois where it is the pumpkin capital of the world…and where Libby’s is located!
I’ve always wanted to try tempeh but have been too scared. This looks like it would be so simple and pretty delicious. I love the idea of cider vinegar with agave, since I have both of those ingredients.
that looks sooo good! About a year ago I was given a ridic amount of Pom. Wish I had made something this yummy looking with it all!
Pom tempeh, eh? I’ll have take your word for it. Tempeh freaks me out.*
love this tempeh recipe!! i was too chicken (no pun intended) to try it until HTP showed me it wasn’t as scary as it seemed!!
can’t wait to hear the car story…
Yay! Glad I helped you learn the joys that is tempeh!
Hi Caitlin – I’ve been reading for a while but this is the first time I’ve commented! I’ve had a package of tempeh in my fridge for a few weeks, and- having never prepared it before- have been stumped on what to make it with. I’ll definitely try out the POM recipe, it looks so good! Also – I live in Los Angeles and my grocery store has been out of pumpkin every time I’ve gone! Can’t wait to stock up like you!
I fell in love with tempeh a few years ago. I adore the nutty texture and taste. I actually like it raw but I can see why some people only prefer it cooked.
I guess I’ve been saying quinoa wrong this whole time… That recipe looks wonderful.
I prefer tempeh cooked with a sweet flavour too. I love using a marinade made with orange juice! I never thought to use POM before, but it sounds fantastic.
May I suggest to those of you wanting to make this that you opt for an alternate brand of pom juice? The owners of Pom and Fiji Water … well read the articles.
http://www.minyanville.com/special-features/articles/Pom-Fiji-Lynda-Resnick-robert-a/10/21/2010/id/30623
http://www.mediafreedominternational.org/2011/04/04/water-for-profit/
Interesting articles, Corrie. Thanks for passing this along.
I thought this might interest you and some of your readers. http://www.kingarthurflour.com/blog/2011/10/01/wheres-the-canned-pumpkin-news-of-pumpkin-shortage-has-bakers-running-scared/
AH! Pumpkin shortages!
That looks really good! I have never tried tempeh. I’m always too afraid of it.
If you simmer the tempeh in a broth for 15-30 minutes before frying/baking/whatever, the bitter flavor will go away! Try simmering it in a kombu dashi and then frying in sesame oil. Yum.
great tip, kate!
I’ve been a vegetarian for about five years, and I like to cook, but I’ve never ever had tempeh. That recipe looks simple but really good though!
Ooh! I love pom-glazed tofu, so I bet the tempeh version is even better.
Looks amazing! I’m always looking for new ways to make tempeh!
Oh, and my parents call it “kwuh-NO-uh” too….I’m just too afraid to correct them.
The key to removing the bitter flavor of tempeh is steaming if for about 10 minutes before cooking with it.
I agree- tempeh is some what daunting, ive grown to love it raw-but i know thats not for everyone…ill definitely be trying this version!
What exactly is tempeh? I’ve never heard of that before.
Fermented soybeans!
I was googling around and found your site. And your ‘tempeh’ caught my attention. fyi, I’m Indonesian & tempeh is like our common dish, you can find many choices of how to cook & serve tempeh here. And it very very cheap. Anyway, we call it ‘tempe’ without the ‘H’ here.
).
Come and visit us and you can have tons of tempeh
btw, I love your blog. It’s easy to read and easy on the eyes too, great graphics.
Cheers.
Thank you so much immi!
I know it’s keen-wah but I am guilty too of calling it kin-o-ah! This reminds me: I need to reintroduce it in my life, I forgot how much I enjoy it!
I love tempeh! Most recently, I made a soy sauce/molasses glaze which was heavenly. I plan on recreating it soon so that I can share it on blog land (since I honestly wasn’t expecting it to come out so good the first time around and ended up eating before documenting…haha!)
Your meal looks fabulous! I’ll have to try this.
I LOVE pumpkin! Good find
Interesting articles. Thanks for passing this along.
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I bought my first black of tempeh the other day and this would be a great recipe to follow when I prepare it! The first time I had it, I swore I would never touch the stuff again. After I gave it a few more tries, I like it more and more!
ahh safe travels now, that must have been such a headache :/ This glaze looks so wonderful! (no pun)
When I see Pom now I can’t help but think of Morgan Spurlock’s most recent movie – the Greatest Movie Ever Sold. C and I watched it a few weekends ago and laughed so hard through the whole thing…but it was also really interesting to see the “behind the scenes” side of product placement. Pom was the “$1 million above the title sponsor” so they were really prevalent in the movie.
A wonderful thing about tempeh is that the hubs and I actually prefer TJ’s tempeh to LightLife brand. Woohoo for having cheap taste!
this looks delicious! I’m always looking for good tempeh marinades! aaaand i’m super jealous of your libby’s stash.
confession: I almost just wrote “libbys stache” – it’s definitely friday.
Yay for tempeh! This sounds so easy and delicious to make. I love serving tempeh to people who are skeptics and opposed to eating it, and them actually loving it and wanting to know where they can pick up a package too. Thanks for a great recipe. I bet this would work really well with tofu too, don’t you think?
Yup! Just press it first!
Well since I finally gave in and tried tofu, I guess tempeh is next! My best friend recently went vegan (after watching Forks Over Knives) and she has been trying all sorts of new foods. I’ll have to send her a link to this!
This might be a lame question, (I am Australian) but do you guys get fresh pumpkin over there, that you buy in pieces and cut and cook? Or is canned it?
Both
I like the way the canned stuff tastes though! What do you do?
I have never heard of canned pumpkin before! But it sounds like it would be convenient!
yum! i also enjoy tempeh with a soy sauce mix.
I love tempeh. In my opinion, it’s much much tastier than tofu. I’ve never tried POM, so I’m looking forward to trying out this recipe. Thanks!
Hi Caitlin- I gave this recipe a go tonight and my juice and sweetener blackened the bottom of the pan before it was able to glaze the tempeh. I cooked it on high heat as you mentioned and used cooking spray but was wondering if you used a non-stick pan? I hope I can work out the kinks because it was a GREAT flavor but I wanted more! Thanks for sharing it!
Hmm I do think my ma had a non stick pan. Definitely bring the temp down, then, and sloooowly glaze!
Glad you liked it 
Quinoa is so difficult to pronounce!
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