Steaming Tempeh: A Necessary Step Before Cooking?

Tempeh is a versatile ingredient that can be steamed, baked, air-fried, pan-fried, sautéed, or crumbled. It is a popular plant-based protein that can be used as a meat substitute. It is made from fermented soybeans and often used in stir-fries and other recipes.

Steaming tempeh before cooking can help remove any bitterness and make it more tender, but it is not necessary. Here are the steps to steam tempeh:

- Remove the tempeh from its packaging.

- Bring a pot of water to a boil or simmer, depending on the desired softness.

- Place a steaming basket into the pot and put the tempeh inside.

- Steam for approximately 10 minutes.

- Remove the tempeh and pat it dry.

Now the tempeh is ready to be sliced, crumbled, or chopped and used in various recipes!

Steaming tempeh: This helps to remove any bitterness and is a good pre-cooking step

Steaming tempeh is a great way to remove any bitterness and improve its flavour before cooking it further. This step is optional, especially if you're pairing the tempeh with a bold sauce. However, it's highly recommended if you're very sensitive to bitter food.

To steam tempeh, set up a steamer basket over a pot of water and place the tempeh in the basket. Bring the water to a boil and let the tempeh steam for 10-15 minutes.

You can also simmer the tempeh in a saucepan to soften its flavour. Add the tempeh to a saucepan and pour in just enough water to cover it. Place a lid on the saucepan and let it simmer on low heat for 5 minutes or until the water is fully evaporated.

Steaming tempeh is a good pre-cooking step as it makes the tempeh more tender and improves its ability to absorb marinades. It's also a good way to ensure that the tempeh doesn't have a bitter taste.

Marinating tempeh: Use ingredients like soy sauce, vinegar, citrus juice, coconut milk, etc. to enhance the flavour

While steaming tempeh before cooking is optional, doing so can help to remove its bitter flavour.

Soy Sauce

You can use soy sauce as a base for your marinade, adding ingredients like maple syrup, liquid smoke, smoked paprika, garlic powder, sesame oil, ginger, brown sugar, barbecue sauce, apple cider vinegar, garlic, balsamic vinegar, dijon mustard, dried basil, avocado oil, lime juice, onion powder, cumin, chili powder, Italian seasoning, coconut milk, paprika, ground coriander, garam masala, garlic powder, cumin, turmeric, and cilantro.

Vinegar

Apple cider vinegar and balsamic vinegar are great additions to your marinade. You can also thin out barbecue sauce with vinegar and add some zing with fresh garlic.

Citrus Juice

Lime juice and avocado oil are a great combination for a Mexican-inspired marinade, perfect for Taco Tuesday!

Coconut Milk

For a spiced yogurt marinade, you can combine coconut milk with non-dairy yogurt, non-dairy milk, lemon juice, garlic, ginger, smoked paprika, black pepper, and cayenne.

Slicing tempeh: Smaller cuts like thin strips, matchsticks, slices, or crumbles help the tempeh cook evenly and absorb flavours better

Slicing tempeh into smaller cuts is a great way to ensure even cooking and enhance the absorption of flavours. Here are some tips and tricks to maximise the cooking and flavour absorption of tempeh:

Thin Strips

Thin strips are a great option as they allow marinades and sauces to penetrate the tempeh more easily. Thicker strips tend to leave a more prominent earthy, bitter taste. You can slice the tempeh into 1/2-inch pieces and then cut each piece lengthwise to make thinner strips. This method is perfect for BBQ tempeh and tempeh bacon recipes.

Crumbles

You can easily crumble a block of tempeh into very small pieces by hand or with a box grater. Crumbles are ideal for vegan tacos and stir-fries as they provide a meaty, crispy texture that resembles vegan ground meat.

Matchsticks

Although this method takes a few extra minutes, the crispy results are worth it. There is very little surface area, making matchsticks even crispier than crumbles. This method is perfect for tempeh kecap.

Slices

Slicing tempeh into thin, quarter-inch slices helps it cook evenly and prevents it from drying out. Sliced tempeh is a versatile option that can be used in various dishes, such as sandwiches, grain bowls, or tacos.

Cubes and Triangles

While larger cuts like cubes and triangles are suitable for grilled tempeh "steaks" and can be nice in grain bowls or salads, they may not absorb flavours as effectively.

By using these slicing techniques and cooking methods, you can transform tempeh into a delicious and versatile ingredient that absorbs flavours beautifully and cooks evenly.

Baking tempeh: Bake at 400 F for 22-25 minutes for a hands-free, versatile cooking method

Baking tempeh is a great way to prepare it for larger groups or for meal prep. It's a hands-free, versatile, and low-maintenance cooking method. Here's a step-by-step guide to baking tempeh:

Step 1: Preheat the Oven

Preheat your oven to 400°F. This is the ideal temperature for baking tempeh, ensuring it gets crispy without drying out.

Step 2: Cut the Tempeh

Cut the tempeh into your desired shape and size. Common cuts include cubes, triangles, strips, and squares. Just avoid cutting the tempeh too small, as it tends to dry out during baking.

Step 3: Marinate the Tempeh (Optional)

Marinading the tempeh is optional but recommended to enhance its flavour. Place the tempeh pieces in a shallow dish and cover them with your favourite marinade. You can use a store-bought marinade or make your own. Let the tempeh marinate for at least 30 minutes, or even longer for more intense flavour.

Step 4: Prepare the Baking Sheet

Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the tempeh from sticking to the pan and make cleanup easier.

Step 5: Bake the Tempeh

Arrange the tempeh pieces in a single layer on the prepared baking sheet. Bake at 400°F for 22-25 minutes. For even cooking and browning, flip the tempeh pieces halfway through the baking time using tongs or a spatula.

Step 6: Brush with More Marinade (Optional)

After flipping the tempeh, you can brush additional marinade on the other side for enhanced flavour. This step is optional but will add more flavour to your tempeh.

Step 7: Serve and Enjoy!

Your baked tempeh is now ready to be enjoyed! It's perfect for salads, rice bowls, noodle dishes, sandwiches, wraps, or grain bowls. You can also use it as a vegan ground meat substitute in tacos, casseroles, or stir-fries.

Pan-frying tempeh: This is the tastiest way to cook tempeh and helps it absorb more flavour without drying out

Pan-Frying Tempeh: The Tastiest Way to Cook

Pan-frying tempeh is the tastiest way to cook it, and it's also the best way to help it absorb more flavour without drying out. Here's how to do it:

Step 1: Cut the Tempeh

Before you start cooking, cut the tempeh into thin slices or strips. This will help the tempeh absorb the flavours from your marinade or sauce more effectively. You can also cut it into triangles or squares, but thinner cuts are better for pan-frying.

Step 2: Prepare the Pan

Use a non-stick pan to make pan-frying the tempeh easier and prevent it from sticking. If you don't have a non-stick pan, a well-greased cast-iron pan or stainless steel skillet will also work. Preheat the pan over medium heat.

Step 3: Add Oil and Tempeh

Add 1 ½ tablespoons of oil to the pan. If you're using marinated tempeh, you can use just 1 tablespoon of oil. Add the tempeh to the pan when the oil starts to shimmer. Make sure the tempeh pieces aren't crowded in the pan, and cook them in batches if necessary.

Step 4: Brush with Oil and Cook

As the first side of the tempeh is cooking, brush the top sides with oil or cooking spray to ensure even browning. Then, flip and cook the other side until golden brown.

Step 5: Drain Excess Oil

Transfer the cooked tempeh to a paper towel-lined plate to drain any excess oil.

Tips:

• If you're cooking crumbled or matchstick tempeh, leave it alone at first to crisp better. Then, stir every 1 ½ to 2 minutes until it's golden brown.
• Steaming the tempeh before pan-frying is optional but can help remove bitterness.
• Pair tempeh with a great sauce to mask any remaining bitterness. Tart, slightly sweet, and salty sauces work well.

Frequently asked questions