What is tempeh? Tempeh is a dense, plant-based product made of whole soybeans. Instead of raw and processed soybeans, however, tempeh is made from whole fermented soybeans, whose proteins are more bioavailable for easy digestion. Tempeh is also a great source of fibre, protein, and a great amount of probiotics from the fermentation of the soybeans. Tempeh tastes almost nutty and has a texture more similar to meat than tofu. It crumbles easily, which allows it to cook evenly and resemble ground meat in a lot of tempeh recipes. What’s the difference between tempeh and tofu? Tempeh is actually a lot less processed than tofu, and offers more health benefits. Both tempeh and tofu are made of soybeans, but those soybeans are processed very differently for each plant-based protein source. To make tofu, fresh soy milk is curdled with a product that makes it stick together. To make tempeh, whole soybeans are fermented in an incubator. How do you cook tempeh? Cold tempeh is bitter, so often the most popular step when cooking tempeh is to boil or steam it. You can either boil the block of tempeh whole, or place the tempeh in a pot or frying pan covered in boiling water or vegetable broth, and let the tempeh simmer for 10 minutes. This step cuts the bitterness out of the tempeh, as well as softening it so that it’s easier to eat, digest, and can absorb more flavour. If you want to marinate your tempeh, do it the day before cooking. Leave your tempeh in the fridge for at least an hour to soak in the marinade. There are a lot of good marinades in tempeh recipes, so a quick search (or one of the 23 tempeh recipes below) can help you find one! After marinating tempeh, you can grill it, bake it, or pan fry it. If you want a crumbled tempeh, that’s easy to do as well! I would still recommend boiling or steaming it first, then let it cool before crumbling it with your hands into small pieces. Then, cook the tempeh with your favourite sauce or add it to your favourite dishes.
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