Tempeh and tofu both begin with the letter T, they’re both vegan, originated in Asia, and are loaded with protein. Although far more people know about tofu than tempeh, you shouldn’t miss out on trying either of these soy-based foods. Both can play starring roles in an endless assortment of satisfying dishes.
Much less perishable than tofu, tempeh can stay fresh in your refrigerator for weeks. It’s worth keeping a package or two in your refrigerator so you’ll always have some on hand.
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 a little more than a centimeter thick. Some tempeh varieties include rice or other grains mixed into the soy.
If you’re ambitious, you can make tempeh from scratch, but it’ll take at least a couple 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 prep 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, or salad or stir-fry topping.
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 allows it to take on a variety of flavors.
You can find tempeh right next to the tofu in the refrigerated section of most natural food stores. Tofurky and Lightlife each make several varieties of marinated tempeh products that you can add to sandwiches or stir-fries with near-zero prep time.
