Tell me if this scenario sounds familiar – after hearing what a great source of protein tempeh is, you eagerly tried cooking it at home for the first time but ended up with a slimy, bland, bitter mess that was pretty unpleasant to eat.
You were probably left wondering whether anyone actually enjoys tempeh or whether they’ve just been lying about it!
This common scenario is why I created this tempeh cooking guide. By following a few game-changing tips and tricks, you’ll be able to make flavorful tempeh with a pleasant texture every time.
Introduction to tempeh
Tempeh is a nutrient-dense, protein-packed soy food that was first created in Indonesia. It’s made from fermented soybeans inoculated with the Rhizopus oligosporus fungus. The fermented tempeh is held together in blocks by fungal mycelium, giving it a firm, dense texture.
Tempeh has a slightly nutty flavor but is very bland on its own. It can also be a little bitter.
When raw or cooked in large chunks, it has a slimy, somewhat off-putting texture due to the soft mycelium that forms in between the soybeans during fermentation.
I know what you’re thinking — it doesn’t sound very appetizing! Stay with me, because tempeh can be incredibly delicious when prepared the right way.
RELATED: Natto vs. Tempeh: Comparing Two Soy Superstars
Cooking tips
1. Steam it
Steaming tempeh before proceeding with any recipe is the best way to get rid of the bitterness that tempeh sometimes has.
To steam tempeh:
- Fill a pot with 1-2 inches of water and place a steamer basket inside. The water level shouldn’t be higher than the steamer basket. Place on a stove burner.
- Cut a block of tempeh into 3-4 pieces. You can also leave it whole if your recipe calls for big slices, it’ll just need longer to steam.
- Turn the burner up to medium-high heat and steam for 10-15 minutes.
- Remove tempeh from the steamer basket and let it air dry and cool slightly.
2. Add surface area
Marinating and baking a whole block of pressed tofu can turn out delicious, but keeping a block of tempeh whole won’t turn out nearly as well.
Large chunks of tempeh aren’t pleasant to eat because of the soft, slightly slimy mycelium in between the soybeans. To get rid of this texture, we need to create smaller pieces of tempeh. This will enable better browning in the next step and prevent our tempeh from being slimy on the inside.
There are a few options for adding surface area. The best choice will depend on the desired shape for the recipe you’re using:
- Crumble into small pieces by hand or with a food processor. This is best for recipes that require very small pieces of tempeh, as in some stir-fries or sausage-flavored “crumbles” used in Buddha bowls and lasagna or on pizza.
- Cut into thin slices. This is best for tempeh “bacon” or BBQ “ribs” recipes.
- Chop into small cubes. These are great for tempeh skewers, meatball replacements, or Buddha bowls.
3. Brown it
Browning tempeh is a must for the best texture. This can be done by:
- Sautéing or pan-frying. Heat a tablespoon of your favorite cooking oil on medium heat. Add tempeh crumbles or cubes and sauté for 7-9 minutes, or until browned.
- Air-frying. Preheat your air fryer to 400℉. Spray the tray with spray oil to help prevent sticking and air-fry for about 10 minutes, or until golden brown on the edges. This works best with cubed or sliced tempeh.
- Baking. Preheat the oven to 375℉. Line a baking sheet with parchment paper and bake tempeh for about 15-25 minutes. You want it to be golden on the outside without being too dry on the inside. You can coat tempeh in oil before baking or omit the oil, but using oil will give it a better texture. Be sure to bake it until the outside is dry and crispy before adding a sauce.
4. Add a sauce
Last but not least, add a tasty sauce! In my opinion, dry spices and herbs aren’t quite enough for flavor and tempeh really benefits from a little moisture after being sautéed or baked.
Alternatively, you can marinate sliced tempeh before you bake or air-fry it. This is a great technique when you need flavorful yet somewhat dry tempeh, as with tempeh “bacon”.
Delicious vegan tempeh recipes to try
Now that you’ve got the process down, here are a few recipes to try. I’ve personally tried and love all of these!
1. Sticky Sesame Tempeh (Vegan) – Thyme To Go Vegan RD
2. Thai basil tempeh stir fry – Choosing Chia
3. Vegan Italian Sausage Crumbles – Minimalist Baker Recipes
4. Tempeh Bacon – Rainbow Plant Life
5. Korean BBQ Tempeh with Citrus Salad – Wandering Chickpea
Summary
Now that you’re familiar with a few helpful tips for cooking tempeh, it’ll be much easier to include this nutritious protein source in your regular meal rotation.
Steaming tempeh, breaking it down into smaller pieces, browning it, and adding a sauce (or marinating before baking) is a winning formula for tasty tempeh every time!
Not sure how to store your leftovers? Find additional tips in Can You Freeze Tempeh? and Does Tempeh Go Bad?
