Marinated tempeh steak with bordelaise sauce

Tempeh may be thought of as theuglier, less popular relative of tofu, but what the fermented soybean cake lacks in looks, it makes up for in personality with its earthy flavour and high-protein content.

On June 4-5, chef Ian Lipski of Hintonburg restaurant The Table will introduce festival-goers atOttawa Veg Festto a recipe he makes often.

"You're only limited by your imagination"when it comes to marinade possibilities for tempeh, says Lipski.

He explains the secret to cooking with tempeh is to steam it while still in cake form for 10 minutes, or boil it for five minutes, thenlet it cool before dunking it in a marinade.

Lipskishared his recipe for marinated tempeh steak with onions and bordelaise sauce with Alan Neal during All in a Day'sweekly recipe segment D is for Dinner.

Marinated tempeh steak with onions and bordelaise sauce

Marinade ingredients:

• 1 cup red wine vinegar.
• cup olive oil.
• 2tbsp. tamari sauce.
• 1 tsp.chopped thyme.
• cup chopped onions.
• 1 pinch of fresh ground black pepper.
• 1 tsp.chopped garlic.

Bordelaise sauce ingredients:

• 3 tsp. white rice flour.
• to 1 cup of above marinade.
• 1 cup hot water or vegetable stock.
• 1 tsp. maple syrup.

Method:

1. Submerge tempeh in marinade, placingcontainer infridge overnight.
2. On medium heat, fry tempehcakein a pan to desired brownness.
3. Remove tempeh from pan, thentoss inthinlysliced onions, fry untilgolden brown.
4. Place fried onions on top of thetempeh.
5. In the pan, add 3 tsp.white rice flour.
6. Add marinade and1 cup hot water or stock.
7. Whisk continually until boiling, add maple syrup,then simmer untildesired thickness.
8. Pour some sauce over your tempeh steak, serve with your favourite sides.Bon Apptit!