Tempeh and tofu both begin with the letter T, and both are vegan soy foods that originated in Asia that are loaded with protein. Although far more people know about tofu than tempeh, you shouldn’t miss out on trying either of these foods. Both can play starring roles in an endless assortment of satisfying dishes.
What is Tempeh?
Indonesian monks invented tempeh centuries ago. As vegetarians, they needed a satisfying and nutrient-rich meat replacement. It’s a cultured food, made from boiled and cracked soybeans. During culturing, the soybeans bind together. The finished product comes in sheets between one and two centimeters thick. Some tempeh varieties also include rice or other grains, but soy is always the main ingredient.
You can find tempeh right next to the tofu in the refrigerated section of most natural food stores. SoyBoy, Lightlife and WestSoy are three top brands based in the United States. Much less perishable than tofu, tempeh can stay fresh in your refrigerator for weeks. Since you can add it to a wide variety of dishes, it’s worth keeping a package in your refrigerator so you’ll always have some on hand.
If you’re ambitious, you can make tempeh from scratch, but it’ll take at least a couple of days to be ready.
Preparation Methods and Seasonings
Many people shy away from tempeh because they don’t know how to prepare it. The most popular cooking method involves cutting it into thin strips, about half the length of a finger, then sautéing each side over low heat until just golden. You can add the strips to a tomato sauce immediately before serving over pasta. Tempeh sautéed in this manner also makes an excellent sandwich filling, and a protein-rich topping for salads or stir-fries.
Whether crumbled, marinated, or fried, tempeh’s versatility has made it a key ingredient in countless recipes. Unseasoned tempeh has a unique nutty and slightly bitter taste. Its ability to quickly soak up marinades lets it take on a variety of flavors.
