Tempeh nuggets

INGREDIENTS

• 8 oz tempeh
• 1 tbsp olive oil
• 2½ tbsp balsamic vinegar
• 2½ tbsp soy sauce
• 2 cloves of garlic
• ½ tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried rosemary

TOOLS

• 1 knife
• 1 container
• 1 lid
• 1 refrigerator
• 1 plate
• 1 wooden spoon
• 1 skillet pan

Peel and mince garlic, then cut tempeh into 0.5-inch wide strips.

Combine olive oil, balsamic vinegar, soy sauce, minced garlic, cayenne pepper, dried thyme, dried basil, and dried rosemary in a container with a wooden spoon. Add in tempeh strips, cover with a lid and shake it until fully covered. Put it in the refrigerator for 30 minutes to chill. Then, take it out, shake again and set aside for 30 minutes to get marinated tempeh.

Heat a skillet pan and transfer the marinated tempeh to it. Stir-fry for 2 minutes with a wooden spoon. Cook for 10 minutes and turn off the heat, then transfer tempeh nuggets to a plate.

It’s ready to be served !