The Tastiest Tempeh

Published on Thursday, March 24, 2011, by Caitlin McGrath / Edit Post

Tempeh, cakes of fermented soybeans, can be, like other soy products, an acquired taste. But tempeh fans have favorite recipes to recommend, seasoned in a variety of ways.

mollyomormon crumbles tempeh, seasons with taco seasoning, and sautés with onions and red and yellow peppers, "sort of like a ground beef fajita." She also likes this tempeh curry.

jenspeed's favorite is tempeh strips in a smoky molasses marinade, and jennymoon loves this orange pan-glazed tempeh. If you're a fan of spicy foods, try this recipe, which "has a nice number of veggies and other good things," says Breezychow, or sweet, spicy, sticky tempeh, a favorite of will47.

"I slice it 1/4 inches thick or thinner, soak it in soy sauce for ten minutes or so, then fry it until it's browned and getting toward crisp," says heidipie. "It has a bacon-y effect. Dee-lish." "Add a bit of brewer's yeast and it really takes on a savory, smoky bacon flavor," says andtheodor.

Discuss: Your favorite tempeh recipe

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POST A COMMENT |4 Comments

COMMENT

  • Tempeh is a cultured food and at some point the culture has to be slowed down so it doesen't get too strong. Most commercial tempeh makers pasteurize it rendering it dead food. A company called "Grown in Brooklyn" makes fresh tempeh that is sold frozen and still ALIVE. The taste is wonderful and not as dense as commercial. They make an oat-barley-soy tempeh and a white bean-wild...+READ

    Tempeh is a cultured food and at some point the culture has to be slowed down so it doesen't get too strong. Most commercial tempeh makers pasteurize it rendering it dead food. A company called "Grown in Brooklyn" makes fresh tempeh that is sold frozen and still ALIVE. The taste is wonderful and not as dense as commercial. They make an oat-barley-soy tempeh and a white bean-wild dandelion-garlic-herb de provence that is wonderful-COLLAPSE

  • A basic techniquie that I use is to slice the tempeh & put it in a single layer in a skillet. Drizzle with oil (veg or peanut), then cover with water & add a seasoning agent such as worcesershire, soy sauce, or liquid smoke.
    Bring to a boil and let the water cook off, the allow the tempeh to crisp up in the remaing oil (be careful to avoid sticking).
    ONce this is complete, the tempeh can be...+READ

    A basic techniquie that I use is to slice the tempeh & put it in a single layer in a skillet. Drizzle with oil (veg or peanut), then cover with water & add a seasoning agent such as worcesershire, soy sauce, or liquid smoke.
    Bring to a boil and let the water cook off, the allow the tempeh to crisp up in the remaing oil (be careful to avoid sticking).
    ONce this is complete, the tempeh can be used for sandwiches, fajitas, gyros, stirfrys, or whatever suits you. It will keep for a few days in the fridge too.-COLLAPSE

  • Where do you buy fresh tempeh in Toronto?

  • frozen vs fresh
    Noble Bean tempeh is sold frozen and is less wet than the fresh tempeh sold in Toronto, easier to stir fry and crumble.I prepare a tempeh sloppy joe mixture and use it on my pizza dough for a protein source.It is a recipe in my new cookbook, Everyday Flexitarian, being printed as I write