Place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Then remove the tempeh and proceed with marinating, grilling, baking, or otherwise seasoning and cooking it.
Tempeh takes well to a marinade. Tempeh marinade ingredients include soy sauce, lime juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey. Even a quick coat of soy sauce and a few other seasonings significantly heightens the flavor.
You can grill tempeh on your barbeque or paninni press after itâs been steamed or marinated. A light brush of oil will keep it from sticking to the grill.
Tempeh is traditionally served fried and served with greens in many kitchens in Indonesia. Simply slice tempeh into thin slices or cubes and cook in hot oil, until golden brown. Remove from oil and drain on paper towel. Place tempeh in a bowl and stir in some of your favorite bbq sauce. Serve with mashed potatoes and steamed kale.
Crumbled into sauces and stews, tempeh takes on the flavor of whatever it's cooked in, making it a versatile way to add heartiness and texture to a meal. Add grated or cubed tempeh to pasta sauce, stew, soup, or chili.
We think tempeh is best served thinly sliced. Grilling or pan-frying tempeh until the edges turn crispy enhances its natural nutty flavor. Different tempeh recipes will call for various slice sizes, but in general we like to slice tempeh about 1/4 inch thick. With this thinness, it can acquire just the right amount of crispiness on the edges and maintain a nice, chewy interior.
Typically, tempeh contains 35% dry matter, half of which is protein and tempeh does not contain salt. The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the oligosaccharides associated with gas and indigestion are greatly reduced by the Rhizopus moulds. In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B12 (though it is uncertain whether this B12 is always present and bioavailable) 304-522-1924. In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus, which makes very little B12 and could be missing Citrobacter freundii and Klebsiella pneumoniae, which have been shown to produce significant levels of B12 analogs in tempeh when present (717) 267-0616. The fermentation process also reduces the phytic acid in soy, which in turn allows the body to absorb the minerals that soy provides.
Table 1. Tempeh nutrition facts
Value per 100 g
cup 166 g
|Total lipid (fat)||g||10.80||17.93|
|Carbohydrate, by difference||g||7.64||12.68|
|Vitamin C, total ascorbic acid||mg||0.0||0.0|
|Vitamin A, RAE||Âµg||0||0|
|Vitamin A, IU||IU||0||0|
|Vitamin D (D2 + D3)||Âµg||0.0||0.0|
|Fatty acids, total saturated||g||2.539||4.215|
|Fatty acids, total monounsaturated||g||3.205||5.320|
|Fatty acids, total polyunsaturated||g||4.300||7.138|
|Fatty acids, total trans||g||0.000||0.000|