tag:blogger.com,1999:blog-7010093710096160841.post1776032419524559792..comments2024-03-04T03:47:33.794-05:00Comments on Well on Wheels - The traveling vegan chef: Pan-fried Tempeh with Pumpkin Seed Pesto, Mashed Potatoes and Sunchokes, and Brussels SproutsUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7010093710096160841.post-11455445879763372192010-10-16T08:31:36.386-04:002010-10-16T08:31:36.386-04:00I don't know if it's the way you're &q...I don't know if it's the way you're "supposed" to cook tempeh, but yeah, I just cut it up into 8 slices, put some olive oil in a hot pan, and lay it right down. The texture is perfectly crisp on the outside, soft on the inside, when it's done.Anonymoushttps://www.blogger.com/profile/14089017468372100166noreply@blogger.comtag:blogger.com,1999:blog-7010093710096160841.post-67713131132616108452010-10-15T21:56:16.521-04:002010-10-15T21:56:16.521-04:00You pan-fried the tempeh. Did you steam it first?...You pan-fried the tempeh. Did you steam it first? I know that when I bake the tempeh, I steam it first which can be time-consuming. If that step can be eliminated by pan-frying the tempeh, then that's the way I'll cook tempeh from now on.Anonymousnoreply@blogger.com