Buffalo Tempeh

This recipe could qualify as a local specialty, because as far as I know, Gainesville, Florida has the best tempeh on Earth. Two equally matched local tempeh makers, Artie and Jose, compete for the the veggie-crunchy hearts of townies and restaurant-owners alike. In fact, I designed this recipe in an attempt to duplicate an appetizer I once ordered at a restaurant downtown. Mission accomplished! I loved digging into these buttery, spicy, tangy, messy "wings". No bones about it! Har har.

Fermented soy products like tempeh are easy to digest and packed with protein. I had mine with fried onions, celery sticks and grape tomatoes for a total of seven ingredients on this plate! The tempeh is also fantastic with blue cheese.

4-Ingredient Buffalo Tempeh
Total Kitchen Time: 20 minutes. Serves 1.

3 tempeh strips (soybeans, culture)
3 Tbls. butter
1/4 cup Frank's Red Hot (vinegar, spices)

Melt butter by the method of your choice and whisk together with Frank's Red Hot.

Fry tempeh strips over medium-low heat 5 minutes or until browned on both sides. Toss with buffalo sauce and serve.