Mrs Bread has decided she wants tempeh to be part of our lives. So she's been talking about it for months and has bought some which I apparently need to cook today. I've tried tempeh twice and didn't like it at all. I thought it would work like tofu but doesn't seem to. I wondered if anyone had any experience with tempeh and might be able to give some pointers? THANK YOU YOU RUDDY LEGENDS. 馃尡
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@TheBreadmonkey mix 录 teaspoon soy sauce into 录 cup of water in a wide shallow dish. Lay the tempeh in the solution a couple of minutes each side and remove. Improves flavour and reduces oil takeup.
I usually then cut into fingers, dip reach into an egg batter, quickly fry each side on medium heat. Barely any cooking. Peanut or sesame oil best.
Alternatively, cube and stir-fry with veges and mushrooms.
@TheBreadmonkey Grate it, then fry it is a bit of oil, add tomato puree, gochuchang, paprika. Then use it in wraps etc. That鈥檚 how I use it.
If you use it in chunks, like tofu, make sure you steam it first for five minutes or so before marinating it in tamari etc. it opens it up to allow more flavour to penetrate.
@TheBreadmonkey some Tempeh is bitter & needs to be cooked in (salted) water before preparing.
Merle made breakfast sausage, haven't tried myself yet but looks nice
I personally like it crumbled & fried in Bolognese sugo (together with lentils) or cut in stripes, seared until brown & then (stove already off) deglace with Shoyu or soy sauce
@TheBreadmonkey Try using more than you think you need, because each piece is Tinie.
@TheBreadmonkey I love tempeh the best when I cut it into 7mm slices or chips, about 7x7mm, deep fry it until light brown.
Then I can use it as is in dishes, or marinade it in a mixture of sweet soya sauce and chilli (and a whole load of other herbs, and this works fine too). And then cook it in a pan until the sauce becomes almost gloopy. Then serve it with rice
