Tempeh Stir-Fry in a Coconut Sauce - Holy Cow! Vegan Recipes (2024)

FAQs

Do you need to steam tempeh before frying? ›

Steaming the tempeh will remove some of the bitterness before cooking it further. This step isn't always necessary, especially if you're pairing the tempeh with a boldly-flavored sauce. You can steam tempeh using a steamer basket in a saucepan or a microwave-safe dish covered with water or vegetable broth.

Simmer the tempeh to soften the flavor.

Before using tempeh in any recipe, you can soften its bitter flavor by simmering the cubes for a couple minutes in the microwave or in a saucepan on the stove. An alternative to simmering: set a steamer basket in a pot and steam the cubes for 10 to 15 minutes.

Use any marinade you like, and be sure to add some salt as well. Marinades are typically made up of 3 components: acid, oil, and additional flavors. Acids, such as vinegar or citrus juice, begin to break down the proteins so they're tender and absorb more flavor. Oil keeps the protein — in this case, tempeh — moist.

Tempeh is a plant-based protein source that originated in Indonesia. It's made from fermented soybeans that have been formed into a block, though store bought tempeh often includes additional beans and grains. Though it's known for its high protein content, it offers a host of different health benefits.

Fresh tempeh should look more or less like beans that have been pressed into a beige and white cake. It should not have any black or colorful molds on the surface. Tempeh must be cooked before it's eaten, so many recipes call for steaming the cake first, both to kill the culture and to add moisture.

Packaged tempeh is pre-cooked so you can easily enjoy it right from the package (on sandwiches, salads, etc), but I highly recommend cooking it so that it tastes better. A lot of people suggest steaming the tempeh before marinating or cooking to help remove any bitterness.

But where does the bitter taste that can ruin tempeh recipes come from? According to Home Kitchen Talk, bitterness may build up in tempeh because of too much fermentation or how vinegar was used during tempeh production.

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.

Tamari, to give a nice golden color and depth of flavor, Liquid Smoke, Smoked Paprika, and Black Pepper, to add more umami-goodness, a touch of Maple Syrup, to help caramelize the Tempeh, and some Vegetable Bouillon (or Veggie Broth) for extra liquid and flavor.

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

Why add vinegar to tempeh? ›

The acid from the vinegar helps to prevent the growth of unwanted bacteria. Add the tempeh starter: Sprinkle the tempeh starter over the beans and mix well to evenly distribute the starter throughout the beans.

Trader Joe's tempeh is a delicious and nutritious plant-based protein option that is perfect for vegetarians and vegans alike. Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics.

You should avoid tempeh if you have a soy allergy. There is some concern that soy may affect how your thyroid works or how you absorb thyroid medication. To be safe, you should talk to your doctor about eating tempeh or other soy products if you have a thyroid disorder.

“It's completely safe and healthy to eat up to two to three servings of soy products, such as tempeh, daily,” says Palmer. Of course, if you're allergic or sensitive to soy, you'll want to avoid it.

Place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Then remove the tempeh and proceed with marinating, grilling, baking, or otherwise seasoning and cooking it.

Tempeh should be cooked before being eaten and should not be eaten raw. Prior to being cooked, tempeh has almost no nutritional value and doesn't have a very pleasant taste. Before adding tempeh to anything you should cook it to ensure you get the most flavor and nutrition out of your food.

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.