Tempeh Carnitas

Step 1: Pan fry your tempeh

Ingredients:

• 2 pounds tempeh, small diced in 1/4 inch cubes

• 1/8 inch coconut oil or neutral oil (enough to cover the tempeh halfway up the cubes)

Preparation:

Heat oil on medium high heat. Cast iron is great for this step. Add a piece of tempeh to see when the oil is hot enough to add—it should sizzle. Work in batches if your pan is small so that the tempeh can rest in 1 layer in the pan. Pan fry the tempeh until golden brown, and flip to brown the other side. If some sides become little over cooked that’s fine, it will add to the flavor in the end. Once cooked, reserve on a plate lined with a paper towel. Sprinkle some salt while its still hot. 

Step 2: Create a spicy base

Ingredients:

• 1/4 c oil (your favorite kind)

• 1/2 large onion (small dice, 1/4 in cubes)

• 2 tbsp paprika or smoked

• 1 tbsp cumin (if whole, toast and grind)

• 2 tsp cayenne

Preparation:

In another pan, heat up your oil on medium heat. Have your spices mixed in a small bowl and have your onions ready. Add your spices to the hot oil, make sure the oil is not smoking! You are going to toast the spices in the oil until it blooms. It will create small bubbles and froth. This will take about 5 secs or so and stir really well to give it air. If you think you burnt it start over. Add your onions right away and stir again to evenly caught the onions. You will sauce the onions until a little browned, 3-4 minutes. Medium to medium high heat. Add your tempeh and mix well.  If it is starting to stick and you feel the bottom of the pan is about to burn, add a little water. Next, add your sorghum syrup or brown sugar and turn off the heat, make sure to mix it all really well. Season with some salt and pepper. 

Step 3; Make a scallion dressing

Ingredients:

• 2-3 heaping tbsp sorghum syrup (or brown sugar)

• 3 whole chipotle peppers (if canned, rinse really well), or 1 fresh jalapeño

• 4 cloves garlic, finely minced

• Thumbnail-sized nob of ginger, finely grated

• 1 bunch scallions (clean well and cut in thin rounds, green and white, reserve a little extra for garnish)

• Handful of cilantro (washed, rough chopped, reserve a little extra for garnish)

• 1 cup water

• 1/4 cup apple cider vinegar

• Splash of oil

Preparation:

Combine your scallions, cilantro, chipotle peppers, garlic, ginger, water, vinegar, and a splash of oil. Blend in a food processor, mortar and pestle, or nutribullet. Taste for balance and adjust. If it’s really spicy, a little sugar should tone it down.

Then, add the tempeh and then the sauce to the onion pan and and turn the heat back on. Bring it up to a high heat and stir to incorporate everything. Let this simmer and reduce a little, so the tempeh can so it up, 5 or so minutes. Add your reserved cilantro and scallion garnish at the end. 

Step 4: Serve

These tempeh carnitas can be made into a delicious taco, as an enchilada filling, as a rice bowl, or in a burrito. Play with your favorite seasonings next. I like hatch chili powder, aleppo pepper, or with toasted dried chiles blended into the scallion sauce. 

Tips

• Remember: your tempeh is a sponge. It will soak up salt really well (sometimes too well). Taste as you go. 

• Creating a bloom with hot oil and spices can create a great foundation for adding depth to your tempeh. Play around with this idea.