Yum. After a couple nights of uninspired cooking, this meal was a great treat. This is a recipe adapted from a chili-lime shrimp recipe my roommate Nora found on the internet--she didn't have all the right ingredients, so she did her own thing with it. She makes it with shrimp all the time and I am always jealous because the marinade smells so damn good, so we set a goal to make the recipe using tempeh sometime before she moves across the country. Today was the day, and it was awesome.
Nora's Chili Lime Marinade with Tempeh
1 package tempeh
2-3 cloves garlic, pressed or grated
2 tbsp brown sugar
6 tbsp soy sauce
2 tsp chili powder
2 tsp lime juice (lemon works too)
1/2 tsp cayenne pepper
4 tsp olive oil
4 tsp lime juice (or lemon)
4 tsp olive oil (less would be fine)
salt and pepper to taste
Cut the tempeh into slices about 1/2 inch thick. Bring a small pot of water to boil, and simmer the tempeh pieces for about 10 minutes to make them tender and ready to soak up marinade. While the tempeh simmers, mix all the marinade ingredients together in a shallow dish. Use tongs to transfer tempeh to the dish when it's done simmering, and let marinate for 15-30 minutes--you will have to turn it two or three times.
While the tempeh marinates, prepare the avocados. Cut the avocados into bite-sized chunks, and place in another shallow bowl. Whisk together the dressing ingredients and pour over the avocados. Allow to sit while the tempeh cooks.
Heat about 2 tsp of olive oil in a pan at medium high heat. Place a few pieces of tempeh in at a time, pouring spoonfuls of marinade over the pieces. Cook until the tempeh is tender and glazed with marinade, about 5-8 minutes.
Once all the tempeh is cooked, load up a plate with tempeh and avocado, sprinkling a little lemon or lime juice on top, then eat!