Tempeh in White Wine
How do you cook tempeh in white wine?
Cut the tempeh into cubes and the onion into rings. Sauté the onion until soft and set it aside. In the same pan, brown the tempeh on both sides with olive oil. Add the onion back in, pour in white wine, and cook until the alcohol evaporates. Season with salt and pepper to taste and serve hot.
An exquisite way to prepare tempeh, delicate and flavorful. I will be honest: tempeh was not one of my favorite foods, but after trying many different ways to prepare it, I must confess that I fell in love with this recipe. I invite you to try it, and I assure you that you will love it.
The screen will not turn off while you cook.
Servings: Serves 4–6
Ingredients
- 480 g–500 g plain tempeh
- 1 large red onion
- 200 ml white wine
- 3–4 tablespoons extra virgin olive oil
- Salt to taste (in my case, about 2.5 g)
Instructions
Cut the tempeh into large slices.
Then cut them into squares or whatever size you prefer. Set aside.
Cut the onion into rings.
Place two tablespoons of extra virgin olive oil in a large pan and sauté the onion over low heat, sprinkling it with a pinch of salt.
When the onion is soft, remove it from the pan. Set aside.
In the same pan, pour in one tablespoon of extra virgin olive oil and add a few tempeh squares at a time. Cook as long as needed to brown them.
Turn them over so they brown on the other side.
Add the cooked onions back in.
Pour in the white wine and stir well until the alcohol evaporates. Sprinkle with salt and pepper to taste.
Remove from the heat and serve very hot.
Enjoy your meal!
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- 480 g–500 g plain tempeh
- 1 large red onion
- 200 ml white wine
- 3–4 tablespoons extra virgin olive oil
- Salt to taste (in my case, about 2.5 g)