A new special is Tempeh Scallopini. It’s delicious. Come try some.
Here’s what Cliff says about it.
“A secret to making delicious tempeh is to initially poach it: poaching mellows the flavor, increases digestibility and softens the texture.
Here, the tempeh is first simmered in a garlic -ginger-green tea poaching broth and left to rest overnight. Next, the tempeh is dredged in a rice flour herb mix, briefly browned, then pan-seared in a shallot, lemon juice, garlic, white wine reduction.”