Steaming Tempeh: The Essential Pre-Cooking Step For Best Results

Tempeh is a plant-based protein made from soybeans that have been pressed into a cake and fermented. It is a fantastic source of protein and is incredibly versatile. Before cooking tempeh, it is recommended to steam it first. Steaming tempeh helps to remove any bitterness and softens it, which makes it easier for the tempeh to absorb a marinade. To steam tempeh, cut it into squares, place it in a steamer basket, cover, and steam for approximately 10 minutes.

Steaming tempeh: a quick how-to guide

Steaming tempeh is a great way to reduce any bitterness and soften the bean cake before grilling, baking, or otherwise cooking it. Here is a step-by-step guide to steaming tempeh:

Step 1: Prepare the tempeh

Remove the tempeh from its packaging. You can cut the tempeh into your desired shape and size before steaming. Some common ways to cut tempeh are cubes, squares, thin strips, triangles, or crumbles.

Step 2: Prepare the steamer

There are a few different ways to steam tempeh. You can use a steamer basket, place the tempeh in a microwave-safe bowl and cover it with water, or boil it in a pot of water. If you are using a steamer basket, fill the pot halfway with water and bring it to a simmer.

Step 3: Steam the tempeh

Place the tempeh in the steamer basket, microwave-safe bowl, or pot of boiling water. If using a steamer basket, make sure to cover the pot. Steam the tempeh for approximately 10 minutes. If you are using a microwave, steam for 5 minutes.

Step 4: Dry and prepare the tempeh for further cooking

After steaming, remove the tempeh and pat it dry. Now it is ready to be used in your recipe! You can slice or crumble it further if needed. Many recipes call for marinating the tempeh after steaming, which is a great way to add flavour.

Tips:

• Steaming tempeh is not always necessary, but it can be helpful if you find the taste and texture of unsteamed tempeh off-putting.
• Steaming tempeh before baking or grilling it helps it soak up a marinade and adds extra flavour.
• If you are using a pot of boiling water to steam the tempeh, hotter water will result in softer tempeh.

Why steaming helps remove bitterness

Tempeh is a plant-based protein made from fermented soybeans. It is a popular food item in Indonesia and is often used as a meat substitute. It has a nutty, earthy flavour and a dense texture. However, its bitterness can be off-putting to some people.

Steaming tempeh before cooking helps to remove its bitter taste. The process of steaming gently heats the tempeh, reawakening its flavours and reducing bitterness. This is similar to how spices gain enhanced flavour when gently warmed or how toasted sesame seeds taste more intense than raw ones.

The bitterness in tempeh may be due to excess fermentation or the use of vinegar during its production. If tempeh ferments for too long, the bitter flavours of lactic acid bacteria and acetobacter can overwhelm its nutty, mushroomy flavour. Luckily, steaming tempeh before cooking helps to purge these bitter flavours, allowing it to better absorb the flavours of marinades, rubs, or sauces.

Steaming tempeh also softens it, making it more tender and ready to absorb flavours. This is why steaming is often recommended, especially if you plan on adding strong flavours to your dish. However, it is not always necessary, especially if you are pairing the tempeh with a bold sauce or if you don't mind the bitterness.

How steaming makes tempeh more absorbent

Tempeh is a plant-based protein made from fermented soybeans. It is a popular alternative to meat, with a dense texture and nutty, earthy flavour.

Steaming tempeh is a great way to reduce its bitterness and soften it, which helps it absorb marinades more effectively. While it is not always necessary, it is a good idea if you are put off by the taste and texture of tempeh.

Steaming tempeh helps to open up the dense structure of the fermented soybeans, making it more porous and easier to season. The steam breaks down the compact form of the tempeh, making it softer and easier to slice, crumble or chop. This increases the surface area of the tempeh, which in turn makes it more absorbent to marinades and sauces.

How to steam tempeh

To steam tempeh, you can use a steamer basket, a bamboo steamer, or even a microwave. If using a steamer basket, cut the tempeh into cubes and place them in the basket. Bring a pot of water to a boil and place the basket in the pot, then cover and steam for around 10 minutes. You can also use a bamboo steamer, which is large enough to steam a whole block of tempeh. Simply place the tempeh in the steamer, put it over a pot of boiling water and cover. Again, steam for around 10 minutes. If you are short on time, you can wrap the tempeh in a wet paper towel and microwave it for around 4 minutes.

Steaming tempeh is a great way to improve its texture and make it more palatable, especially if you are new to this ingredient. It also helps to remove any unwanted bitterness, leaving a more neutral flavour. This makes it a great base for other flavours to shine through.

Once steamed, tempeh is ready to be used in a variety of recipes. You can fry it, marinate it, bake it, or crumble it and add it to a sauce. It is a very versatile ingredient that can be used in place of meat in many dishes.

Marinade ideas for steamed tempeh

Spicy-Sweet Peanut Sauce

Steaming tempeh before marinating and baking helps to remove bitterness and enhance its ability to absorb the marinade. For this marinade, a combination of creamy peanut butter, sesame oil, tamari, lime juice, and maple syrup is whisked together. The longer you leave the tempeh to marinate, the more flavourful it will be. Before baking, you can also drizzle the tempeh with a bit of maple syrup and tamari for some extra flavour.

Maple Balsamic Marinade

This marinade is made by combining maple syrup, balsamic vinegar, soy sauce, garlic, and olive oil. The tempeh is then tossed in the marinade and left to absorb the flavours for at least an hour, or overnight. You can also brush the tempeh with more marinade before serving.

Soy Sauce, Rice Vinegar, Maple Syrup, Olive Oil, and Sriracha

This simple marinade is made by whisking together the ingredients listed in the title. The tempeh is then left to marinate for at least 30 minutes.

Lemon Juice, Sesame Oil, Peanut Butter, Tamari, Lime Juice, and Maple Syrup

This marinade is very similar to the first one, with the addition of lemon juice. The longer you leave the tempeh to marinate, the more flavourful it will be. Before baking, you can also drizzle the tempeh with a bit of maple syrup and tamari for some extra flavour.

Maple Syrup, Soy Sauce, and Liquid Smoke

This marinade is perfect for creating a delicious vegan bacon alternative. You can then pan-fry, bake, or air fry the tempeh.

Cooking methods to use after steaming

Now that you've steamed your tempeh, you can try out a variety of cooking methods to create delicious tempeh dishes. Here are some popular methods and tips to get you started:

Baking

Baking is a great way to cook tempeh, especially if you want to prepare a large batch. It's also very hands-off and low-maintenance. Start by cutting your steamed tempeh into cubes, triangles, squares, or strips. Then, marinate it for at least 30 minutes to add flavour. Preheat your oven to around 400°F (200°C) and place the tempeh on a parchment-lined baking tray. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Pan-frying/Sautéing

Pan-frying or sautéing tempeh is perfect for thicker or thinner sauces and marinades. It's also a good option if you want crispy edges on your tempeh. Heat a non-stick pan over medium-high heat and add a splash of oil. Cut your steamed tempeh into cubes, triangles, or strips, and cook for a few minutes on each side until golden brown and crispy. If using a thicker marinade, you may need to cook it a bit longer for the sauce to absorb.

Air frying

Air frying is a quick and easy way to cook tempeh, especially for smaller portions. Cut your steamed tempeh into cubes, triangles, squares, or strips, and marinate for at least 30 minutes. Place the tempeh in an air fryer basket and air fry at 375°F (190°C) for 10-15 minutes, flipping halfway through. Air-fried tempeh goes well in salads and bowls.

Crumbling

Crumbling tempeh is ideal for substituting ground meats in recipes. You can crumble the steamed tempeh into small pieces by hand or with a box grater. Heat a non-stick pan over medium-high heat and add a small amount of oil or water. Add the crumbled tempeh and your choice of sauce or seasonings. Cook for 4-5 minutes, stirring frequently, until the tempeh is evenly coated and slightly charred. Crumbled tempeh is excellent for vegan 'beef' bowls, tacos, and casseroles.

Grilling

Grilling is another option for cooking your steamed tempeh, especially if you want to add a smoky flavour. Cut the tempeh into slices or triangles and brush them with oil. You can also add a blackening spice mix or Cajun-style seasoning for extra flavour. Place the tempeh on a hot grill and cook until grill marks appear, about 5-10 minutes. Grilled tempeh is a tasty addition to salads and bowls.

Frequently asked questions