Seared Tempeh with Tomato Jam
By America's Test KitchenPublished on December 17, 2021
Time
1 hour plus 2 hours marinating and cooling
Yield
Serves 4
Ingredients
1 pound tomatoes, cored and cut into ½-inch pieces2 tablespoons honey ½ cup plus 2 tablespoons red wine vinegar, divided7 garlic cloves, minced, divided1 tablespoon grated fresh ginger 1 teaspoon Ras el Hanout (North African Spice Blend) 1 anchovy fillet, rinsed, patted dry, and minced (optional)½ teaspoon ground dried Aleppo pepper (optional)1 pound tempeh ¼ cup water 1 teaspoon dried oregano ½ teaspoon table salt 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh cilantro
Before You Begin
Serve as a steak alongside something verdant, like green beans or sautéed spinach. This recipe is from More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.
Instructions
- Combine tomatoes; honey; 6 tablespoons vinegar; half of garlic; ginger; ras el hanout; anchovy, if using; and ¼ teaspoon Aleppo pepper in 12‑inch nonstick skillet. Bring to boil over medium-high heat, then reduce to simmer and cook, stirring often, until tomatoes have broken down and begun to thicken, 15 to 20 minutes.
- Mash jam with potato masher to even consistency. Continue to cook until mixture has thickened and darkened in color, 5 to 10 minutes. Let jam cool completely, about 1 hour. Season with salt and pepper to taste; set aside. (Jam can be refrigerated for up to 4 days; bring to room temperature before serving.)
- Cut each block of tempeh into 4 even pieces, then halve each piece into approximately ¼-inch-thick slabs. Whisk water, oregano, salt, remaining 1/4 cup vinegar, remaining garlic, and remaining ¼ teaspoon Aleppo pepper together in bowl. Transfer marinade to 1‑gallon zipper-lock bag. Add tempeh, press out air, seal, and gently toss to coat. Refrigerate tempeh for at least 1 hour or up to 24 hours, flipping bag occasionally.
- Remove tempeh from marinade and pat dry with paper towels. Heat oil in 12‑inch nonstick skillet over medium heat until shimmering. Add 8 pieces tempeh and cook until golden brown on first side, 2 to 4 minutes. Flip tempeh, reduce heat to medium-low, and continue to cook until golden brown on second side, 2 to 4 minutes. Transfer to serving platter and tent with aluminum foil to keep warm. Repeat with remaining tempeh. Serve tempeh steaks with tomato jam, sprinkling individual portions with cilantro.
Time
1 hour plus 2 hours marinating and coolingYield
Serves 4Ingredients
1 pound tomatoes, cored and cut into ½-inch pieces
2 tablespoons honey
½ cup plus 2 tablespoons red wine vinegar, divided
7 garlic cloves, minced, divided
1 tablespoon grated fresh ginger
1 teaspoon Ras el Hanout (North African Spice Blend)
1 anchovy fillet, rinsed, patted dry, and minced (optional)
½ teaspoon ground dried Aleppo pepper (optional)
1 pound tempeh
¼ cup water
1 teaspoon dried oregano
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Ingredients
1 pound tomatoes, cored and cut into ½-inch pieces
2 tablespoons honey
½ cup plus 2 tablespoons red wine vinegar, divided
7 garlic cloves, minced, divided
1 tablespoon grated fresh ginger
1 teaspoon Ras el Hanout (North African Spice Blend)
1 anchovy fillet, rinsed, patted dry, and minced (optional)
½ teaspoon ground dried Aleppo pepper (optional)
1 pound tempeh
¼ cup water
1 teaspoon dried oregano
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Ingredients
1 pound tomatoes, cored and cut into ½-inch pieces
2 tablespoons honey
½ cup plus 2 tablespoons red wine vinegar, divided
7 garlic cloves, minced, divided
1 tablespoon grated fresh ginger
1 teaspoon Ras el Hanout (North African Spice Blend)
1 anchovy fillet, rinsed, patted dry, and minced (optional)
½ teaspoon ground dried Aleppo pepper (optional)
1 pound tempeh
¼ cup water
1 teaspoon dried oregano
½ teaspoon table salt
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Why This Recipe Works
Since tempeh has such a concentration of protein and is so good at absorbing flavor, we go all in and prepare it as a “meaty” plant-based steak with an umami-rich serving condiment. Marinating the tempeh in a seasoned vinegar-and-water base infuses it with flavor. Patting the marinated tempeh dry and pan-searing it creates a delectably crisp edge and a cohesive interior texture. The tempeh’s earthy flavor is well balanced by bright, sweet, meaty tomato jam that gets added depth from an optional anchovy and warm spice from fresh ginger and ras el hanout. Freshness comes at the end in a sprinkling of fresh cilantro.
Before You Begin
Serve as a steak alongside something verdant, like green beans or sautéed spinach. This recipe is from More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.
Instructions
- Combine tomatoes; honey; 6 tablespoons vinegar; half of garlic; ginger; ras el hanout; anchovy, if using; and ¼ teaspoon Aleppo pepper in 12‑inch nonstick skillet. Bring to boil over medium-high heat, then reduce to simmer and cook, stirring often, until tomatoes have broken down and begun to thicken, 15 to 20 minutes.
- Mash jam with potato masher to even consistency. Continue to cook until mixture has thickened and darkened in color, 5 to 10 minutes. Let jam cool completely, about 1 hour. Season with salt and pepper to taste; set aside. (Jam can be refrigerated for up to 4 days; bring to room temperature before serving.)
- Cut each block of tempeh into 4 even pieces, then halve each piece into approximately ¼-inch-thick slabs. Whisk water, oregano, salt, remaining 1/4 cup vinegar, remaining garlic, and remaining ¼ teaspoon Aleppo pepper together in bowl. Transfer marinade to 1‑gallon zipper-lock bag. Add tempeh, press out air, seal, and gently toss to coat. Refrigerate tempeh for at least 1 hour or up to 24 hours, flipping bag occasionally.
- Remove tempeh from marinade and pat dry with paper towels. Heat oil in 12‑inch nonstick skillet over medium heat until shimmering. Add 8 pieces tempeh and cook until golden brown on first side, 2 to 4 minutes. Flip tempeh, reduce heat to medium-low, and continue to cook until golden brown on second side, 2 to 4 minutes. Transfer to serving platter and tent with aluminum foil to keep warm. Repeat with remaining tempeh. Serve tempeh steaks with tomato jam, sprinkling individual portions with cilantro.
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