Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 500 grams of firm tempeh cut into 1-inch thick slices with 1/2 cup of Filipino soy sauce, 1/4 cup of cane vinegar, 6 cloves of minced garlic, 2 dried bay leaves, and 1 teaspoon of crushed black peppercorns in a vacuum-sealable bag, ensuring all ingredients are well distributed.

2. 2

   Seal the bag using a vacuum sealer and then submerge the bag in a preheated water bath set to 85 degrees Celsius for 2 hours to allow the tempeh to tenderize and fully absorb the adobo flavors.

3. 3

   While the tempeh cooks, prepare the calamansi glaze by whisking together 1/4 cup of freshly squeezed calamansi juice with 2 tablespoons of brown sugar in a small saucepan over medium heat until the sugar dissolves and the mixture slightly thickens, then set aside.

4. 4

   Once the tempeh is cooked, carefully remove it from the water bath, reserve the liquid from the bag, and slice the tempeh into desired serving pieces, reducing the reserved adobo liquid in a separate small saucepan over medium heat until it forms a slightly thickened sauce.

5. 5

   Heat 2 tablespoons of coconut oil in a large non-stick skillet over medium-high heat, then sear the sliced tempeh pieces for 2-3 minutes per side until golden brown and slightly crispy.

6. 6

   Brush the prepared calamansi glaze generously over each seared tempeh piece during the last minute of cooking in the skillet, allowing the glaze to caramelize slightly onto the tempeh.

7. 7

   Serve the Sous-Vide Tempeh Adobo with Calamansi Glaze immediately, drizzled with the reduced adobo sauce, alongside steamed jasmine rice or a fresh Filipino salad.