Sumac-Crusted Tempeh with Yuzu Aioli
A sumac-crusted tempeh with a yuzu aioli, the perfect blend of East and West.
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
4
Ingredients
- 250 g tempeh
- 3 tsp sesame oil
- 1 tsp sumac
- 1/4 cup mayonnaise
- 1 tbsp yuzu juice
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1
Cut the tempeh into thin strips.
- 2
In a mortar and pestle, combine the sumac, sesame oil and salt and pepper. Pound the ingredients together until they form a coarse paste.
- 3
Heat a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan.
- 4
Add the tempeh strips to the skillet and cook until golden and crisp, about 2 to 3 minutes per side.
- 5
Meanwhile, in a small bowl, combine the mayonnaise, yuzu juice, garlic powder, salt and pepper and mix until combined.
- 6
After the tempeh is done cooking, brush with the sumac paste and cook for another minute.
- 7
Serve the tempeh with the yuzu aioli and any other desired sides.
Chef's Tip
To make this dish even more flavorful, try brushing the sumac paste onto the tempeh before cooking.
Fun Fact
Sumac was historically used as a condiment before the introduction of pepper into Europe during the 14th century.
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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.