Tempeh Help

March 31, 2011

This was my first attempt at preparing tempeh, and I have to admit, I need some help!

I am trying not to give up hope yet because the first time I tried making tofu it was a pretty big flop too, but now I love it!

First of all. . . .

What is tempeh?

Tempeh is made from whole soybeans, which have been fermented and shaped into a block.

You can see some of natural-occurring mold on the outside.

It is okay to eat—just like the mold in blue cheese is safe to eat.

How do you prepare tempeh?

This is what I’m still trying to figure out!

I tired to find a recipe but nothing stuck out. It seemed as though a lot of people just sliced it raw and stuck it in a sandwich like this, which I am going to try to recreate tomorrow.

I thought I would try frying it like I’ve done with tofu in the past.

However, I wasn’t very impressed. I think when I heated the tempeh up, it brought out the fermented taste more, which definitely gave it a bad after taste.

So, I’m still in the search for a better way to prepare tempeh—other than eating it plain because I’m not really a big fan of that way so far. If you have any advice, let me know!

To go along with my tempeh, I also roasted a sweet potato and a regular, white potato.

Sweet potato sprayed with olive oil using the Misto + cinnamon + S&P.

White potato sprayed with olive oil + S&P.

Bake in the oven at 400* for 15-20 minutes. Make sure to stir them occasionally.

I also roasted some broccoli!

I love having 3-4 (even 5 things on my plate) rather than eating 1-2 things!

Workout

I trekked to the gym this morning for a run on the treadmill and a weight lifting session.

Rather than running before school and then going to the gym after school to lift weights, I killed two birds with one stone this morning.

Distance: 5 miles

Time: 45 minutes

Speed: varied (I was all over the place, switching it up the whole time.)

Incline: 1.0%

Weight lifting: 30 minutes of various upper body lifts, a couple lower body lifts, and crunches

I even ended up showering at the gym and got ready in record speed—15 minutes!

**********

I’m so glad tomorrow is Friday, but Friday is also my busiest (and usually most stressful) day of the week, which makes it bittersweet. 😕

Questions

Have you ever tried tempeh? How did you prepare it?

Do you prefer a lot of variety on your plate, or is one to two items sufficient?

20 Comments
    1. I have never tried Tempah and after my tofu experience I think it will take me a while to try anything new for a while hehe. I prefer a lot of variety in my plates or at least different things once in a while. I can’t eat the same veggies two days in a row-I just get bored.

    1. Even though it’s your busiest/most stressful day—I hope you have a great Friday!

    1. I love tempeh! My favorite way to prepare it is to marinate and roast it. My go-to marinade is one I’ve adapted from the Angelica Kitchen cookbook for Soy-Mustard marinade, which is basically apple juice, soy sauce, olive oil, cumin, and dijon mustard. I’ll post it next time I make it, but I’d be happy to send you the recipe if you want it.

      I definitely need several components to my meal too. Usually three, maybe four! My husband and I also get two entrees at restaurants and share because I get bored halfway through.

    1. i’ve never had tempeh but i’m interested to try it. the natural mold part has always scared me because bleu cheese grosses me out and like you said, it’s the same concept… i like having multiple parts of my meals but i also like having big casserole/bowl-type dishes that have carbs+veggies+meat in them too for variety’s sake!

      1. It is kind of scary! I thought my tempeh had actually gone bad until I realized it was supposed to be on there!

    1. Did you use your new camera to take these pictures on this post?

    1. My room mates and I make tempeh all the time and I love it! I always steam my tempeh for 15-20 mins and have used it to make a tempeh chicken salad and buffalo tempeh wraps. My room mate cooks it in her cast iron skillet with some tamari, butter and garlic just until it starts to get crispy and adds it to just about everything. I hope you don’t give up on it, I couldn’t imagine life without tempeh!

      1. I’ve read about steaming it. Maybe I’ll have to give that a try as well!

        I’m so glad you like it, and, no, I’m not giving up hope yet!

Leave a Reply

%d bloggers like this: