do you remember our what i eat in day video from a while back ?
david had made his easy tempeh facon, that we had with baked sweet potatoes and chickpea tzatziki. and oh man, have you been requesting him to share the recipe with you !
and i’m so glad you asked him, because that gave us a reason to make our first recipe video where i’m filming and david’s cooking ^.^
i think it was actually great for our relationship, no lie. because now we sort of understand each other’s process a lot more. david felt the pressure of being in front of the camera, and i now understand just how frustratingly boring it can be to wait around while someone painstakingly deals with the little cooking details, without being able to help. so it was good – but we don’t have to do it again too soon !
i’ve never really been into tempeh before, but the simplicity in how david prepares it makes it really easy to like. just crispy and very salty.
also, it’s super important to get good tempeh. it will taste very differently depending on how you buy it. better fresh than frozen, for instance !
david’s tempeh facon
400g / 0.9 lb tempeh, super thinly sliced
about 100 ml / 0.4 cup tamari or light soy sauce
1 tbsp dijon mustard
3 garlic cloves, minced
a dash of smoked paprika or chipotle
– mix all the ingredients, except for the tempeh, in a bowl.
– add the tempeh slices one by one, making sure both sides get covered by the sou sauce. let marinate for at least 1 hour, preferably overnight.
– preheat the oven to 200°C / 400°F.
– on a baking sheet, place a parchment paper and spread out the tempeh slices. you might need to fill 2 baking sheets. bake for about 8 mins on each side depending on how thinly you’ve sliced them, until browned and crispy.
– done !
that doesn’t seem so difficult now, does it ?
if you want to have a pasta dish similar to the one in the video to enjoy your facon with – check out this recipe.
ok catch you later ! and thanks david babe for sharing your cooking skills ^.^
love // jenny
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