no more little white bread

Since I’m sure the 1998 teen-female-empowerment film Strike! had as much of an impact on you as it did on me…I’m sure you’re familiar with the saying:

“No more little white gloves.”

dont mess with the girls from miss godard's

Well I like to take that phrase and apply it to all of my culinary endeavors under the slightly revised:

NO MORE LITTLE WHITE BREAD. 

Now what I mean by NMLWB is essentially…just because we wanna eat super healthy good for us food…doesnt mean we have to eat plain boring-ass white person food all the time.

I must admit that my lunch today was depressingly WB today because I was in a hurry at work and grabbed something from Cultures restaurant. Yup. Mall food.  A simple whole wheat wrap + fruit salad + spinach salad wasn’t a bad option on the go but seriously? I can do better than that. I made a promise to myself to get serious when dinner rolled around.

Which brings us to today’s Surinamese inspired recipe…

Crispy Kedjap Tempeh

(Or: This aint yo mama’s chicken fingers & ketchup)

  • 1 block tempeh, sliced into 12 pieces
  • 2 tbsp ketjap manis (or 1.5 tbsp soy sauce + 1 tbsp molasses)
  • 4 tbsp rice vinegar
  • 1.5 tbsp tomato paste
  • 1/2 tbsp chopped garlic
  • 1 tbsp almond butter
  • siracha to taste (around a tsp)

Begin by chopping tempeh block in half then slicing it into thirds (this may take a little patience but its worth it to make the tempeh nice and crispy). Next, steam tempeh for around 15 minutes if desired to remove bitterness (optional). Whisk together all of the ingredients in a shallow dish, add a little water to thin out. Next allow steamed or unsteamed tempeh to marinate for 10-30 minutes in the mixture at room temperature. Flip halfway.

Line a baking dish with tin foil and pour about half your marinade to the bottom. Add tempeh then 75% of the remainder of the mixture to the top (its okay if its not a lot – just spread around the tempeh with your fingers). Bake around 30 min at 350, flipping halfway. Remove tempeh, add the remainder of your mixture plus a little extra soy/molasses and siracha if needed. Broil for about 5-7 minutes until tempeh crisps up, flipping once.

Enjoy on sandwiches, salads or rice bowls!



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