How To Make Tempeh Taste Good
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Taco meat is a staple in Mexican cuisine, often used as a filling for tacos, burritos, and other dishes. It reflects the rich culinary traditions of Mexico, where flavors are bold and ingredients are fresh. The dish has gained popularity worldwide, adapting to various tastes and preferences.
Ingredients
- ●ground beef
- ●onion
- ●garlic
- ●tomato
- ●chili powder
- ●cumin
- ●salt
- ●pepper
- ●olive oil
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add chopped onion and sauté until translucent.
- 3Stir in minced garlic and cook until fragrant.
- 4Add ground beef and cook until browned, breaking it apart with a spatula.
- 5Mix in chili powder, cumin, salt, and pepper.
- 6Add diced tomatoes and simmer for 10 minutes.
- 7Taste and adjust seasoning as needed.
- 8Remove from heat and let cool slightly before serving.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is lower in fat, while ground pork is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point and is more nutritious, while vegetable oil is typically cheaper.
Techniques
sautéingbrowningmixingsimmering
Equipment
skilletspatulaknifecutting board
🌶️🌶️🌶️Medium
Also Known As
Ground Beef TacosTaco Filling
Ingredients
- ●1 block (8 oz) tempeh, sliced into strips
- ●1/2 cup soy sauce
- ●1/4 cup maple syrup
- ●2 tbsp rice vinegar
- ●1 tbsp sesame oil
- ●1 tsp garlic powder
- ●1 tsp ginger powder
- ●1/2 tsp black pepper
- ●1 tbsp cornstarch
- ●1 tbsp water
- ●1 tbsp sesame seeds (for garnish)
- ●2 green onions, chopped (for garnish)
Instructions
- 1In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, ginger powder, and black pepper to create the marinade.
- 2Place the sliced tempeh in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
- 3Preheat your grill or grill pan over medium heat.
- 4Remove the tempeh from the marinade, reserving the marinade for later use.
- 5Grill the tempeh strips for about 3-4 minutes on each side, or until they are golden brown and have grill marks.
- 6In a small bowl, mix cornstarch and water to create a slurry.
- 7In a saucepan, bring the reserved marinade to a boil, then reduce the heat and stir in the cornstarch slurry. Cook until the sauce thickens, about 2-3 minutes.
- 8Once the tempeh is grilled, brush the thickened sauce over the tempeh strips.
- 9Serve the tempeh sticky fingers hot, garnished with sesame seeds and chopped green onions.
Equipment
grillmixing bowlsaucepanwhiskshallow dish
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup tempeh, crumbled
- ●1 tablespoon olive oil
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 tablespoon chili powder
- ●1 teaspoon cumin
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/2 cup vegetable broth
- ●1 tablespoon soy sauce
- ●1 tablespoon lime juice
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional minute until fragrant.
- 4Add crumbled tempeh to the skillet and cook for 3-4 minutes, stirring occasionally.
- 5Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper; stir to combine.
- 6Pour in vegetable broth and soy sauce, stirring well to incorporate.
- 7Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- 8Remove from heat and stir in lime juice and chopped cilantro.
- 9Serve in taco shells or tortillas with your favorite toppings.
Equipment
skilletspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●8 oz spaghetti
- ●1 cup tempeh, crumbled
- ●1 tbsp olive oil
- ●1/2 cup peanut butter
- ●1/4 cup soy sauce
- ●2 tbsp maple syrup
- ●1 tbsp rice vinegar
- ●1 clove garlic, minced
- ●1/2 tsp ginger, grated
- ●1/4 cup water
- ●1/4 tsp red pepper flakes (optional)
- ●2 green onions, sliced
- ●1/4 cup chopped peanuts (for garnish)
- ●1/4 cup cilantro (for garnish)
Instructions
- 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add the crumbled tempeh and sauté for about 5-7 minutes until golden brown.
- 3In a bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and water until smooth. Adjust the consistency with more water if needed.
- 4Add the peanut sauce to the skillet with the tempeh and stir to combine. Cook for an additional 2-3 minutes until heated through.
- 5Add the cooked spaghetti to the skillet and toss everything together until the pasta is well coated with the sauce.
- 6If desired, sprinkle in red pepper flakes for added spice and mix well.
- 7Remove from heat and serve immediately, garnished with sliced green onions, chopped peanuts, and cilantro.
Equipment
large potskilletwhiskmixing bowl
🌶️🌶️🌶️Low
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