Guide to Tempeh: 5 Ways to Cook Tempeh

Tempeh is a compressed cake of fermented, whole soybeans, which sometimes includes brown rice, chickpeas, or legumes, like lentils. Tempeh is a nutritious, cholesterol-free plant protein, rich in vitamins and minerals like calcium, magnesium, and potassium. The meat alternative is usually gluten-free, but some blends can also include grains like barley.

Tempeh’s roots are in Indonesia, where this Javanese staple can be found wrapped in fresh banana leaves. You can find tempeh in the refrigerated section of most grocery stores and health food stores, alongside other soy products like tofu.

Tempeh has a neutral, nutty flavor that can be made to taste spicy, sweet, or savory, depending on the ingredients or marinades with which it’s paired. Tempeh’s firm texture allows it to add structure to dishes without becoming too soft.

Unlike the mild flavor of tofu, which is made from coagulated soy milk, tempeh maintains the earthy flavor of unprocessed soybeans.

Tempeh production involves soaking whole yellow soybeans then partially cooking them before they are inoculated with a fungus (either Rhizopus oligosporus or Rhizopus oryzae) to begin fermentation. As they ferment over two days, a material called mycelium binds the beans together, and the tempeh is ready for consumption.

There are many different tempeh recipes, whether you’re looking to use it as a meat substitute or highlight its inherent flavors. Here are a few easy ways to cook tempeh:

1. 1. Make a veggie BLT. To make tempeh “bacon,” slice it into strips and sear it in a skillet over medium heat with a bit of neutral oil until golden brown and crispy. Drizzle a ½ teaspoon of soy sauce into the pan and toss to coat.
2. 2. Make Indonesian tempeh manis. Fry tempeh in thick slices and toss it in a sweet soy sauce, known as kecap, or ketjap. Combine a ¼ cup of soy sauce and a ¼ cup of brown or palm sugar in a small saucepan over medium heat, and reduce until it thickens.
3. 3. Make tempeh tacos. Tempeh is an excellent meat substitute, especially for proteins with a similar crumbled texture, like ground beef. Toss chopped or crumbled tempeh with a ¼ teaspoon each of ground cumin, paprika, garlic powder, onion powder, chili powder, and dried oregano; season with salt and pepper, and sear in a few tablespoons of vegetable oil over medium heat. Add a tablespoon of tomato paste, and a splash of stock, and cook to your desired consistency. Season to taste.
   
4. 4. Make a tempeh scramble. Add tempeh to a classic morning scramble, either alongside eggs for a high-protein power breakfast or, to make it vegan, in their place. Simply crumble the tempeh into bite-sized pieces, and sauté in a skillet before adding any additional ingredients, like chopped bell pepper and onions.
   
5. 5. Garnish with tempeh. Seasoned and seared pieces of tempeh, glazed in the pan with a thick, flavorful marinade, make a great addition to just about any dish in your repertoire: Think Asian-style noodles or curries, chopped salads, or rice bowls. Start with coconut oil for a soft sweetness, or stick to a neutral oil like vegetable oil or grapeseed oil to let the sauce shine—just get the oil nice and hot before adding the tempeh for extra crispy edges, and add the marinade after searing.

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