Exotic Asian Flavors Meet California Wine Tempeh Scanned with Tamarind Glaze and Cabernet Reduction

Discover a culinary adventure that marries the bold flavors of Asian cuisine with the refined nuances of California wines. This recipe for Tempeh Scanned with Tamarind Glaze and Cabernet Reduction will tantalize your taste buds and elevate your dining experience, making it perfect for a unique dinner party or a cozy night in.

Ingredients

For the Tempeh

• 1 block (8 oz) of tempeh, cut into ½-inch slices
• 2 tablespoons vegetable oil
• Salt and pepper to taste

For the Tamarind Glaze

• ¼ cup tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon honey or agave syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 teaspoon sesame oil

For the Cabernet Reduction

• 1 cup Cabernet Sauvignon
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1 small shallot, finely chopped
• 1 sprig fresh thyme

Garnish

• Chopped scallions
• Sesame seeds

Cooking Instructions

Step 1: Prepare the Tamarind Glaze

1. In a small bowl, combine the tamarind paste, soy sauce, honey (or agave syrup), grated ginger, minced garlic, and sesame oil. Whisk until smooth and set aside.

Step 2: Cook the Tempeh

1. Heat the vegetable oil in a non-stick skillet over medium heat.
2. Season the tempeh slices with salt and pepper.
3. Place the tempeh slices in the skillet and cook for about 3-4 minutes on each side until golden brown and crisp. Remove from heat and set aside.

Step 3: Create the Cabernet Reduction

1. In a small saucepan, combine the Cabernet Sauvignon, balsamic vinegar, brown sugar, and chopped shallot.
2. Add the thyme sprig and bring the mixture to a boil over medium-high heat.
3. Reduce the heat and let it simmer for about 15-20 minutes, or until the sauce has thickened and reduced by half. Remove the thyme sprig and set aside.

Step 4: Glaze the Tempeh

1. Brush the tamarind glaze generously over the cooked tempeh, ensuring each piece is well-coated.
2. Return the tempeh to the skillet over low heat for about 2-3 minutes to warm the glaze.

Step 5: Serve

1. Plate the glazed tempeh and drizzle with the Cabernet reduction.
2. Garnish with chopped scallions and sesame seeds for a delightful crunch and presentation.

Cooking Tips

• Selecting Tempeh: Choose organic tempeh for the best flavor and texture. It should be firm and free from any discoloration.
• Tamarind Paste: This key ingredient adds a tangy and slightly sweet flavor that is characteristic of many Asian dishes. Look for it in Asian grocery stores or online.
• Wine Pairing: A robust Cabernet Sauvignon complements the rich flavors of the dish beautifully. Consider serving the same wine used in the reduction with your meal for a cohesive experience.

Flavor Variations

• Spicy Kick: Add a teaspoon of chili paste or sriracha to the tamarind glaze for a bit of heat.
• Vegetable Medley: Serve the tempeh with sautéed vegetables such as bok choy, bell peppers, and snap peas, tossed in the remaining tamarind glaze for a colorful and nutritious side.

Photo Ideas

Capture the vibrant colors of the dish by plating the tempeh on a dark plate, allowing the glossy tamarind glaze and rich Cabernet reduction to shine. A sprinkle of sesame seeds and scallions adds a fresh touch that looks stunning in food photography.

Further Exploration

If you are keen on expanding your culinary repertoire, consider diving into the world of plant-based cooking or exploring more Asian-inspired dishes. Resources like Minimalist Baker and Oh She Glows offer an abundance of vegan recipes that emphasize fresh ingredients and bold flavors.

This Tempeh Scanned with Tamarind Glaze and Cabernet Reduction is not just a meal; it’s an experience that invites you to explore the intersection of cultures through food. Experiment with the recipe, share your creations, and most importantly, enjoy the journey of cooking!