How To Cook Tempeh 12 Steps With Pictures

Making tempeh yourself can be done with 2 cups of hulled soybeans, 2 teaspoons of vinegar and a packet of tempeh starter. Boil the beans until they’re soft, then drain them and pat dry. Mix in the vinegar and tempeh starter, then place the beans in a container with air holes to allow them to ferment. They must be kept at a temperature of 88 °F (31 °C) for 24 - 48 hours. During this time, mycelium will grow over the beans and fuse them together into a solid block. [2] X Research source

Remove it from the packaging. Bring a pot of water to a boil or simmer, depending on how soft you want the tempeh to be. Hotter water will result in softer tempeh. Place the entire block of tempeh in the boiling or simmering water. Cook it for 8-10 minutes. Remove the tempeh from the water and pat it dry.

If you’re making barbecued tempeh, slice it into long strips. If you’re making tempeh tacos, shred or crumble it. If you’re adding it to soup, chop it into bite-sized pieces.

Mix up a marinade with tasty ingredients like minced garlic, lemon juice, olive oil and spices. Place the chopped or sliced tempeh in a glass baking dish and pour the marinade over the tempeh to cover it. Cover the dish and let the tempeh marinate for 20 minutes to overnight. Drain off the marinade in preparation for cooking the tempeh.

Lay the tempeh pieces out on a baking sheet. Sprinkle your spice mix liberally over the tempeh. Flip the pieces and sprinkle more on the other side. Don’t skimp with spices, since tempeh is a little flavorless on its own and needs plenty of spices to make it taste flavorful.

Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray or use a paper towel to oil it, so the tempeh doesn’t stick. Place the tempeh pieces in a single layer on the baking sheet. Bake the tempeh for 15 - 20 minutes, or until the edges are lightly browned and crispy.

You can bread tempeh before frying it if you want it to have a crunchy crust. Dip the tempeh in an egg or milk, then dredge it in flour, panko or breadcrumbs mixed with salt and spices. Fry the tempeh as instructed.

Add chopped, cooked tempeh to soup or stew. For salads, just toss the blocks of tempeh with greens and other ingredients to make a nice hot salad, or let the whole thing cool for a fresh, chilled result. Put strips of tempeh into sandwiches and build a panini, club or other option for a great taste that doesn’t use meat.

Start with tempeh that has been boiled for 10 minutes, then shredded. You need about 2 cups of tempeh for 4 burgers. Mix 1/4 teaspoon salt, 1/8 teaspoon cayenne, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Beat 1 egg and mix it with the tempeh. Add the spice mix and incorporate it thoroughly. Form the mixture into 4 patties. Roll the patties in panko or bread crumbs. Fry the patties on an oiled stovetop grill, cooking each side until golden brown. Serve the patties on buns or a bed of salad greens.

Crumble a block of tempeh and Sauté it in oil until it’s golden brown and crispy. Add 1 chopped onion and 1 chopped green bell pepper to the pan, and Sauté them until they soften. Add 1 teaspoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon cumin and 2 tablespoons soy sauce to the onion mixture. Sauté for another 2 minutes. Add 1 15 ounce can of tomato sauce. Let the mixture come to a simmer. Add salt and pepper to taste. Serve the sloppy joe mixture on hamburger buns.

Boil a block of tempeh for 8 minutes, then slice it into bite-sized cubes. Let it cool. Mix the tempeh cubes with 1/2 cup mayonnaise, a chopped stalk of celery, 1/2 chopped onion, 1/2 cup chopped green or red grapes, and salt and pepper. Add 1/2 teaspoon of curry to make curry tempeh salad. Chill the mixture for 1/2 hour. Serve the salad on a croissant or a bed of lettuce.