TEMPEH
WHY A “SUPERFOOD” ?
Tempeh (TEM-pay) is an Indonesian base ingredient, bound together by a dense mycelium of fragrant white Rhizopus mold into compact vehicles for seasoning.
Most Tempeh is soy-based, and is popular with vegans and vegetarians for vitamin B12 and as a complete source of protein, meaning it uniquely has all nine essential amino acids for sustaining healthy bones and muscles.
Cube or slice for different textures. When fried, Tempeh transforms into crunchy, nutty-flavored bites of umami, making a hearty addition to salads, rice, hot dishes, wraps, and sandwiches. Fry with salt and pepper, or pack some flavor with one of the marinades below. The versatility and long shelf life makes this a solid staple for meat alternatives.
⏲️ Prep Time
5 min chopping
marinade - 24hr
⏲️ Cook Time
15-20 min total
⏲️ PRESERVATION
10 days after opening in the fridge
up to 10 mos in the freezer
WAYS TO COOK
BAKE tempeh cubes until golden and crispy, from 30-35 min, until golden brown and crispy. Bake slices for slightly less time because they're thinner, 25 to 30 minutes.
PAN FRY. Sear both sides until browned and crispy, 3 to 5 minutes per side. Transfer to paper towels to absorb any extra oil.
AIR FRY. Set the air fryer to 380 degrees F. Bake for 10 to 15 minutes, shaking 2 or 3 times.
STEAM. Break the tempeh into chunks, cover it with water or stock, bring the mixture to a boil, reduce to a simmer and cook for 10 minutes.
MARINADE / SAUCE STARTERS
Tempeh can marinade for 20 minutes and go right into the fryer, or a couple days in the fridge as a spiced ingredient to throw in the breakfast pan.
These recipes are for 1 package (~8oz), but if you make extra, they work well for dressings or sauces on veggies. Chop by hand for 10-min prep or throw in a bullet blender for instant perfection and easy cleanup.
BENEVOLENT BACON
THAI PEANUT
SMOKY PAPRIKA
CILANTRO GARLIC
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Double-decade Vegetarian raised in the Fertile Crescent of California. Currently posting from the Uncanny Valley.
