Vegetarian chefs have discovered the wonders of tempeh, a flavorful fermented soy product, which is a great source of protein. Tempeh is a fermented soybean product in the form of a solid block that can be sliced, mashed, or chopped, and is used in most recipes that call for meat. The nutty flavor of tempeh goes well with any marinade or condiment, and can be roasted, fried or boiled without losing its warm texture. This article explains how to perfectly season and cook tempeh..
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Part 1 of 3: Preparing and Seasoning Tempe
Step 1. Look for tempeh at a health food store
Tempeh isn't always easy to find at the grocery store, but if there's a health food or natural food store near you, you'll find tempeh in the food area of the refrigerator, near tofu. If you prefer not to buy commercially made tempeh, you can make your own. The process will take some time, but you will have peace of mind as your tempeh contains only natural ingredients.
Making your own tempeh can be done by taking 2 cups of skinless soybean seeds, 2 teaspoons of vinegar and a bag of tempeh boosters. Boil soybeans until soft, then strain and dry. Mix the vinegar and tempeh boost, then place the soybeans in a box with air holes to let them ferment. These should be stored at 31°C for 24-48 hours. During this time, mycelium will grow on the soybeans and combine them into a solid block
Step 2. Boil the tempeh to soften it
Tempe will form a solid block (a brick). While it can certainly be sliced and cooked right away, many recipes call for the tempeh to be simmered in hot water for a few minutes to make the tempeh softer before using it to complete other cooking methods. Boiling tempeh before frying, baking, or sautéing, can result in tempeh pieces that are soft on the inside and crunchy on the outside. To boil tempeh:
- Take it out of the pocket.
- Bring the water to a boil or slightly simmer, depending on how soft you want the tempeh to be. Hotter water will result in softer tempeh.
- Place all tempeh blocks in boiling or slightly boiling water.
- Cook for 8-10 minutes.
- Remove the tempeh from the water and dry it.
Step 3. Cut the tempeh into pieces
The most common ways to break tempeh blocks are to slice them into thin slices or cut them into bite-sized chunks. You can also slice or chop coarsely so that it has a beefy texture. Cut the tempeh into whatever pieces are suitable for the dish you want to combine with the tempeh. For example:
- If you're making barbecue tempeh, slice it into long slices.
- If you are making tempeh tako, crush or mash the tempeh.
- If you are adding tempeh to soup, cut it into small pieces.
Step 4. Soak the tempeh in the marinade
Tempeh has a tangy, nutty flavor that can also elevate other flavours. Soaking tempeh in marinade is a common way to bring out its flavor before cooking. Tempeh can be marinated in any marinade you would use for tofu, chicken, beef, or any type of meat. To soak tempeh with marinade, follow these steps:
- Mix the marinade with delicious ingredients like mashed garlic, lemon juice, olive oil and spices.
- Place the chopped or sliced tempeh in a glass pan and pour the marinade over the tempeh to cover it.
- Cover and let the tempeh infuse the marinade for 20 minutes to overnight.
- Throw away all the marinade ingredients in the process of preparing tempeh.
Step 5. Sprinkle the dry spices on the tempeh
If you prefer not to use the marinade, you can season the dried tempeh with any combination of spices. Coriander, cilantro, cilantro or other whole herbs can also be used, and ground spices like paprika and turmeric can add a nice color to the tempeh, coloring the slices a brown-yellow or reddish hue. Use plenty of herbs and spices to help improve the taste and appearance of tempeh. To season the tempeh:
- Put the tempeh in the pan.
- Sprinkle generously of the spice mixture over the tempeh. Turn over and sprinkle again on the other side.
- Don't skimp on spices, as tempeh is a little bland and requires a lot of spice to make it rich in flavour.
Part 2 of 3: Cooking Tempe
Step 1. Bake the tempeh
Simple roasted tempeh can be made with dry spiced tempeh or marinated tempeh. Grilled tempeh is a great main dish to pair with vegetables, rice, or quinoa. To make roasted tempeh, follow these steps:
- Preheat the oven to about 125 degrees.
- Spray the pan with non-stick cooking spray or use a paper towel to grease it to prevent the tempeh from sticking.
- Place the tempeh in a single layer on the baking sheet.
- Bake the tempeh for 15-20 minutes, or until the edges are light brown and crispy.
Step 2. Saute the tempeh
Heat some oil in a skillet over high heat. When hot, put the pieces in the oil. Cook on one side for about 3 minutes until golden brown and crispy, then flip with a pair of tongs and cook this side.
Step 3. Fry the tempeh
Heat a small amount of cooking oil (such as peanut or vegetable oil) over a high smoke point in a deep frying pan or Dutch oven. When the oil reaches 400 degrees, place the tempeh pieces in the oil. Fry for about 4 minutes, or until golden brown and crispy. Remove the tempeh and place it on a plate lined with paper towels to drain the oil.
You can dust the tempeh with breadcrumbs before frying it if you want a crispy piece. Dip tempeh in egg or milk, then dip in flour, panko, or bread spices mixed with salt and spices. Fry the tempeh as described
Step 4. Mix the cooked pieces in the dish
Ripe tempeh tastes great in foods that contain protein. Decide whether the dish will taste best with roasted, stir-fried, or fried tempeh, then add a salad dressing mixed with vegetables, some kind of sauce, or, if not, treat the tempeh as if you were treating chicken, fish, or tofu..
- Add chopped and cooked tempeh to soups or stews.
- For a salad, just top the tempeh blocks with vegetables and other ingredients for a delicious hot salad, or let it all cool for a fresher, cooler result.
- Place long strips of tempeh in sandwiches and make sandwiches of Panini, Club or other options for a delicious taste without using meat.
Part 3 of 3: Trying Classic Tempe Dishes
Step 1. Make the tempeh hamburger
The tempeh hamburger has a satisfyingly meaty texture, and when you mix it in savory spices like garlic powder, chili, and black pepper, you won't miss the meat. To make tempeh hamburgers:
- Start with tempeh that has been boiled for 10 minutes, then mash. You will need about 2 cups of tempeh for 4 hamburgers.
- Combine teaspoon salt, 1/8 teaspoon chili powder, 1/2 teaspoon garlic powder, and teaspoon black pepper.
- Beat 1 egg and mix with tempeh. Add the spice mixture and mix thoroughly.
- Form the mixture into 4 patties. Roll the patty in panko or bread spices.
- Fry the patty in an oiled toaster, cooking each side until golden brown.
- Serve the patty on bread or with green salad greens.
Step 2. Make sloppy joe tempeh
This is a good evening meal to serve to a crowd. Leftovers will taste even better the next day. To make sloppy joe tempeh:
- Crush a block of tempeh and fry it in oil until golden brown and crispy.
- Add 1 chopped onion and 1 chopped green bell pepper to the skillet, and sauté until softened.
- Add 1 teaspoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon cumin, and 2 tablespoons soy sauce to the onion mixture. Saute again for 2 minutes.
- Add 1 15-ounce can of ketchup. Allow the mixture to boil slightly.
- Add salt and pepper to taste.
- Serve the sloppy joe mixture on the hamburger buns.
Step 3. Make the tempeh “chicken” salad
Believe it or not, tempeh is versatile enough to taste delicious with just mayonnaise, herbs, and grape wedges as a great substitute for chicken. If you like chicken salad but don't want to eat meat, try using tempeh. To make tempeh salad:
- Boil the tempeh blocks for 8 minutes then slice them into small pieces. Let it cool.
- Combine tempeh with cup mayonnaise, one chopped celery stick, onion, cup chopped green or red grapefruit, and salt and pepper. Add teaspoon of curry to make a curry tempe salad.
- Refrigerate the mixture for hour.
- Serve the salad in croissants, or lettuce wraps.
