Pan-Seared Tempeh with Rosemary and Dried Cherries
A lovely winter main course. Savory and sweet come together, creating the perfect marriage of flavors. Crispy-fried tempeh completes this dish that your family and friend will love.
Makes 3-4 servings
Extra virgin olive oil
8 ounces tempeh, sliced into 2-inch rectangles
2 teaspoons fresh rosemary, leaves removed from stalks
1 teaspoon coriander seeds
2 cloves fresh garlic, peeled, left whole
1 red onion, diced
½ cup dry red wine
½ cup unsweetened dried cherries, coarsely chopped
1 ½ cups spring or filtered water
1 teaspoon kuzu or arrowroot, dissolved in small amount cold water
2 tablespoons unsweetened cherry preserves
grated zest of ½ fresh lemon
Place enough oil to cover the bottom of a skillet. Turn heat to high and when the oil is hot, lay the tempeh slices in the hot oil, searing them, turning once to brown both sides. Set aside.
Place rosemary, coriander and garlic in a mortar and pestle and grind into a paste. Set aside.
Place a small amount oil and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Add wine and rosemary paste and sauté for 2 minutes more. Add dried cherries, water and season to taste with salt. Cover and cook for 7-10 minutes. Add fried tempeh, cover and cook for 3-4 minutes more. Stir in dissolved kuzu and cherry preserves and cook, stirring, until a glaze forms over the dish. Transfer to a serving platter and sprinkle with grated lemon zest.
Cook’s Tip: if you prefer to cook without wine, simply substitute tart cherry juice or unsweetened cranberry juice for the red wine.