Steaming Tempeh: A Necessary Step Before Cooking?

Tempeh is a plant-based protein source that originated in Indonesia. It is made from fermented soybeans formed into a block and is a fantastic source of protein for those on a plant-based diet or looking to eat less meat. It has a meaty, firm texture and a nutty flavor. While tempeh is ready to be sliced, crumbled, or chopped, some recipes call for steaming tempeh in hot water for a few minutes to soften it before using another cooking method to finish it. This helps remove any bitter flavor and makes the tempeh softer, easier to work with, and more receptive to marinades and seasonings.

Steaming removes bitterness

Tempeh, a plant-based protein source originating from Indonesia, is made from fermented soybeans formed into a block. It is known for its high protein content and nutty flavour.

However, tempeh straight out of the package can sometimes be too bitter. Steaming it for 10 minutes is an effective way to remove this bitterness. The process also softens the tempeh, making it easier to work with and more receptive to marinades and seasonings.

To steam tempeh, set up a steamer basket over a pot of boiling water and place the tempeh inside. Cover and let it steam for 10-15 minutes. Alternatively, you can simmer the tempeh in a saucepan with an inch or two of water for the same amount of time. Once done, remove the tempeh from the water, pat it dry, and let it cool before handling.

Steaming tempeh is not always necessary, and some people choose to skip this step. However, it is a good way to ensure the tempeh is free of any bitter taste and is ready to absorb flavours from marinades and seasonings.

Steaming makes tempeh softer

Steaming tempeh is a great way to soften the soybean cake and make it easier to work with. The steaming process helps to open up the pores of the tempeh, allowing it to more readily absorb any marinades and seasonings that you might want to add to your dish. This is especially useful if you are looking to create a more tender and flavourful dish.

To steam tempeh, you will need to set up a steamer basket over a pot of boiling water. Place the tempeh in the basket, cover, and let it steam for around 10-15 minutes. The longer you steam it, the softer it will become, so adjust the time according to your desired level of softness.

Once the tempeh is steamed, you can then proceed to marinate it. This is a crucial step in infusing the tempeh with flavour. You can use a variety of ingredients for your marinade, such as soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, or sweeteners. Allow the tempeh to sit in the marinade for at least 30 minutes, or even overnight if possible.

After marinating, the tempeh is ready to be cooked. You can bake, sauté, or fry it, depending on your preference. Baked tempeh, for example, can be cooked at 350 degrees for 15-20 minutes, or until the edges are lightly browned and crispy. Sautéed tempeh can be cooked in a skillet on the stove with vegetable broth or marinade for around 3-4 minutes on each side.

By steaming the tempeh before cooking, you not only make it softer and more absorbent but also help to remove any slight bitterness that may be present. This results in a more flavourful and tender dish that can be used in a variety of recipes, such as stir-fries, sandwiches, salads, and more.

Steaming opens pores for marinades

Steaming tempeh is a great way to prepare it for further cooking. It helps remove any slightly bitter flavour that may be present and makes the tempeh softer and easier to work with. Steaming also opens up the tempeh's "pores", allowing it to more readily absorb any marinades and seasonings.

To steam tempeh, set up a steamer basket over a pot of boiling water and place the tempeh inside. Cover and let it steam for 10-15 minutes. You can also simmer the tempeh in a saucepan with an inch or two of water for the same amount of time.

Once the tempeh has been steamed, it can be sliced, chopped, cubed, shredded, or crumbled to suit your dish. For example, you can slice the tempeh into thin rectangles for sandwiches and cutlets, or crumble it into the shape of pebbles to create a ground meat texture for chilis, soups, sauces, and tacos.

After steaming and shaping the tempeh, it can be marinated to infuse it with extra flavour. A tasty marinade can be made by combining ingredients such as tamari, soy sauce, olive oil, lemon juice, minced garlic, ginger, and spices. Place the tempeh in a baking dish, cover it with the marinade, and let it sit for at least 30 minutes or even overnight. Then, simply drain the marinade and pat the tempeh dry before cooking it.

By steaming the tempeh first, you ensure that it fully absorbs the flavours of the marinade, resulting in a more flavourful dish. This technique is especially useful for those who find tempeh bland or bitter straight out of the package.

Steaming instructions

Steaming tempeh is a great way to remove any bitter flavour and make it softer and easier to work with. It also helps the tempeh to absorb any marinades and seasonings.

To steam tempeh, first remove it from its packaging. Bring a pot of water to a boil or simmer, depending on how soft you want the tempeh to be. Remember that hotter water will result in softer tempeh. Place a steaming basket into the pot, then put the entire block of tempeh in the steam basket. Cover the pot and steam the tempeh for approximately 10 minutes.

Remove the tempeh from the water and pat it dry. Let it cool so you can handle it. Now it is ready to be sliced, cubed, crumbled, or chopped, depending on the dish you are making and the role the tempeh will play in it. For example, if you are making tacos, you may want to crumble the tempeh, whereas if you are making stir-fry, you may want to chop it into cubes.

Marinating after steaming

Steaming tempeh before marinating and cooking it can help to remove any bitter flavour and make the tempeh softer and easier to work with. It also helps the tempeh to absorb any marinades and seasonings.

How to steam tempeh:

• Remove the tempeh from its packaging.
• Bring a pot of water to a boil or simmer, depending on how soft you want the tempeh to be. Hotter water will result in softer tempeh.
• Place a steaming basket into the pot, then put the tempeh in the steam basket.
• Steam for approximately 10 minutes.
• Remove the tempeh and pat it dry.

Marinating:

• Place the steamed tempeh in a baking dish.
• Prepare a tasty marinade by combining ingredients such as tamari, soy sauce, olive oil, lemon juice, minced garlic, ginger, vinegar, coconut milk, peanut butter, spices, or sweeteners.
• Pour the marinade over the tempeh so that it is covered.
• Cover the dish and let the tempeh marinate for at least 30 minutes and up to overnight.
• Drain off the marinade and pat the tempeh dry before cooking.

Cooking:

After marinating, tempeh can be cooked in a variety of ways, including baking, sautéing, frying, or grilling.

Baking:

• Preheat the oven to 350-425 degrees Fahrenheit.
• Line a baking sheet with parchment paper.
• Spread the marinated tempeh in a single layer on the baking sheet.
• Bake for 15-20 minutes, or until the tempeh is lightly browned and crisp, brushing with additional marinade halfway through if desired.

Sautéing:

• Heat a few tablespoons of vegetable broth or marinade in a skillet over medium-high heat.
• Place the tempeh in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.

Frying:

• Heat oil in a pan over medium-high heat.
• Place the tempeh in the oil and cook until golden brown, about 4 minutes on each side.

Grilling:

• Preheat a grill to medium.
• Cut the tempeh into triangles and brush with marinade.
• Place the tempeh on the grill and cook for 7-9 minutes on the first side.
• Remove from the grill, dip back into the marinade, then return to the grill and cook the second side for 4-5 minutes, or until deep char marks form.

Frequently asked questions