Tempeh, popularised in Indonesia, is a protein-packed ingredient typically made from fermented soybeans. It’s nutritionally rich, affordable, and eco-friendly compared to its animal-based counterparts. Tempeh is also cruelty-free, making it a popular meat substitute for vegetarians and vegans.
But while the tempeh dishes found in Indonesia are seriously mouthwatering, many people have a less-than-average experience when trying to use tempeh at home.
If you have encountered bland or bitter tempeh, or if you are a little hesitant about it, we’ve created a list of delicious tempeh recipes to help you make the most of this amazingly beneficial food. But before we get to the list, let’s address some common questions to save you some trouble in the kitchen.
Q: What is the best way to eat tempeh?
After cooking with tempeh for over 10 years, we’ve found that the easiest and most reliable option, especially for those who are new to tempeh, is to buy pre-marinated tempeh. However, if you prefer to marinate it yourself, the best approach is to pan-fry the tempeh first. Pan-frying gives it a crispy and meaty texture, which enhances its taste.
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Q: What goes well with tempeh?
Tempeh is a great addition to stir-fries, sandwiches, salads, and grain bowls. You can sauté tempeh with vegetables and your favourite sauces or dressings for a quick and satisfying meal. It can also be crumbled and used as a protein-rich topping for tacos, nachos, or pasta dishes.
Q: How long does tempeh last in the fridge?
When stored properly, tempeh can last in the fridge for about three days after opening. It’s important to keep it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. It is recommended to consume tempeh within three days of opening for optimal taste and texture.
Now that you know the best way to eat tempeh and what goes well with it, let’s dive into these 16 tasty tempeh recipes that will surely delight your taste buds.