Marinated tempeh steak with bordelaise sauce

Tempeh may be thought of as the uglier, less popular relative of tofu, but what the fermented soybean cake lacks in looks, it makes up for in personality with its earthy flavour and high-protein content. 

On June 4-5, chef Ian Lipski of Hintonburg restaurant The Table will introduce festival-goers at Ottawa Veg Fest to a recipe he makes often.

"You're only limited by your imagination" when it comes to marinade possibilities for tempeh, says Lipski.

He explains the secret to cooking with tempeh is to steam it while still in cake form for 10 minutes, or boil it for five minutes, then let it cool before dunking it in a marinade.

Lipski shared his recipe for marinated tempeh steak with onions and bordelaise sauce with Alan Neal during All in a Day's weekly recipe segment D is for Dinner.

Marinated tempeh steak with onions and bordelaise sauce 

Marinade ingredients: 

• 1 cup red wine vinegar.
• ½ cup olive oil.
• 2 tbsp. tamari sauce.
• 1 tsp. chopped thyme.
• ½ cup chopped onions.
• 1 pinch of fresh ground black pepper.
• 1 tsp. chopped garlic.

Bordelaise sauce ingredients:

• 3 tsp. white rice flour.
• ½ to 1 cup of above marinade.
• 1 cup hot water or vegetable stock. 
• 1 tsp. maple syrup. 

Method: 

1. Submerge tempeh in marinade, placing container in fridge overnight.
2. On medium heat, fry tempeh cake in a pan to desired brownness.
3. Remove tempeh from pan, then toss in thinly sliced onions, fry until golden brown.
4. Place fried onions on top of the tempeh.
5. In the pan, add 3 tsp. white rice flour.
6. Add marinade and 1 cup hot water or stock. 
7. Whisk continually until boiling, add maple syrup, then simmer until desired thickness. 
8. Pour some sauce over your tempeh steak, serve with your favourite sides. Bon Appétit!