Steaming Tempeh: A Necessary Pre-Cooking Step?

Tempeh is a versatile plant-based protein made from fermented soybeans. It is a fantastic high-protein meat substitute with a nutty, earthy flavor. While tempeh can be eaten straight from the package, it is often prepared before cooking to enhance its flavor and texture. One popular method is steaming, which helps to reduce bitterness and soften the tempeh, making it easier to absorb marinades. However, steaming is not always necessary, and some people choose to skip this step. In this article, we will explore the pros and cons of steaming tempeh before cooking, providing you with the information you need to decide if it is the right choice for your culinary creations.

Steaming removes bitterness

Steaming tempeh is a great way to remove its bitterness and enhance its texture. This step is optional, but it has its benefits. Steaming tempeh for a few minutes softens it and helps it absorb marinades better. The softer texture also makes it easier to slice or crumble.

To steam tempeh, start by removing it from its packaging. Bring a pot of water to a boil or simmer, depending on how soft you want the tempeh to be. Place a steaming basket into the pot, then put the tempeh in the basket. Steam for approximately 10 minutes. Remove the tempeh and pat it dry. Now it's ready to be sliced, cubed, or crumbled.

Steaming is a good way to pre-cook tempeh before adding it to sauces, tacos, burritos, grain bowls, fried rice, stir-fries, or pasta dishes. It can also be baked, pan-fried, or air-fried after steaming.

While some people like to steam tempeh to remove its bitterness, others find it unnecessary. You can try both ways and see which method you prefer.

Simmering tempeh in water or broth

• Place the sliced tempeh in a saucepan.
• Cover the tempeh with water or vegetable broth.
• Bring the liquid to a boil.
• Reduce the heat and simmer for about 10 minutes.
• Remove the tempeh and proceed with further cooking or marinating.

The simmering process helps to reduce the bitterness of tempeh and enhances its natural nutty flavour. It is especially useful if you find tempeh too bitter straight out of the package. After simmering, you can proceed with other cooking methods such as grilling, baking, or pan-frying.

It is worth noting that steaming or simmering tempeh is not always necessary, especially if you plan to pair it with a bold sauce or marinade. Additionally, if you are slicing the tempeh into thin strips or small pieces, the marinade or sauce will penetrate better, reducing the need for simmering.

Marinating tempeh

Tempeh is a fermented soy food that has been eaten in Asia for hundreds of years. It is considered a strange food to some, with an earthy, nutty, and mushroomy flavour. Marinating tempeh is a great way to add flavour and reduce bitterness.

How to Marinate

First, decide on your marinade. Good ingredients to include are: soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, sweeteners, liquid smoke, lemon juice, apple cider vinegar, dijon mustard, and minced garlic.

Next, slice your tempeh into thin pieces, cubes, or triangles. The smaller the pieces, the more they will absorb the marinade. Then, leave the tempeh to marinate in the fridge for at least one hour or overnight. The longer it is left, the more flavour will be absorbed.

Cooking Tips

After marinating, the tempeh can be baked, grilled, or pan-fried. When pan-frying, heat some oil in a skillet over medium-high heat and add the tempeh, cooking until golden brown. When baking, line a baking sheet with parchment paper and spread the tempeh evenly, baking at 400ºF for 25 minutes or until golden brown.

Recipe Ideas

Try a simple marinade of maple syrup, balsamic vinegar, oil, tamari, and garlic. Or, for a spicy-sweet peanut sauce, combine peanut butter, lime juice, sesame oil, tamari, chilli, and maple syrup.

Crispy edges and smoky flavour

Steaming tempeh before cooking is a great way to reduce its bitterness and soften it, which helps it absorb marinades. However, it is not always necessary, especially if you are pairing the tempeh with a boldly-flavoured sauce.

Grilling

When you want to add crispy edges and a smoky flavour to slices of tempeh, grilling is your best friend. You can throw slices of tempeh directly on the grill and then add them to sandwiches, or thread cubes onto skewers and make kebabs.

• Slice tempeh into half-inch-thick slices and pre-cook (steam) as described above.
• Prepare a clean gas or charcoal grill for medium heat.
• Marinate the tempeh while the grill is pre-heating.
• Drain the tempeh, pat it dry, brush it with oil and season it with salt and pepper.
• Grill the tempeh for 5 minutes per side, brushing it with extra marinade after each side is cooked.

Baking

Baking is another way to add crispy edges and a smoky flavour to tempeh.

• Cut the tempeh into cubes or thin, quarter-inch-thick slices, and pre-cook as directed above.
• Pre-heat the oven to 400 degrees F; use the convection setting if you have the option. Line a rimmed baking sheet with foil or parchment paper.
• Marinate the tempeh in vinaigrette.
• Drain and dry the tempeh cubes. Toss them with olive oil and season them generously with salt and pepper. Spread them out on the baking sheet.
• Bake the tempeh, undisturbed, until golden and crispy. Bake tempeh cubes for 30 to 35 minutes, and tempeh slices for 25 to 30 minutes.

Pan-Frying

Pan-frying is a way to simulate searing steak.

• Cut and cook the tempeh. Cut thin, quarter-inch slices and pre-cook as directed above.
• Marinate and season the tempeh. Marinate the tempeh for 15 minutes, drain and dry it as well as possible. Season the tempeh generously with kosher salt and black pepper.
• Heat the skillet over medium-high heat. When the pan is hot, add 1/8 inch of neutral oil and wait for the oil to get hot (it will shimmer when you tilt the pan).
• Sear the tempeh on both sides. Cook the slices until browned and crispy on one side, 3 to 5 minutes, then gently flip and cook the other side.
• Drain the tempeh. Transfer slices to paper towels to absorb any extra oil.

Crumbling tempeh into sauces

Crumbling tempeh is a great way to add texture and protein to a variety of dishes. It can be used as a substitute for ground meat in recipes like tacos, bolognese sauce, or even vegetarian shepherd's pie. Here are some tips and instructions for crumbling tempeh into sauces:

Preparing the Tempeh

Before crumbling, it is recommended to steam the tempeh to remove any bitterness and make it more tender. Here's how you can steam it:

• Cut the tempeh into your desired shape and size. You can cut it into cubes, triangles, or slices.
• Place the tempeh in a steamer basket and set it over a pot with simmering water. Alternatively, you can use a saucepan and fill it with 1-2 inches of water.
• Steam the tempeh for around 10 minutes.

Crumbling the Tempeh

Once the tempeh is steamed, you can start crumbling it. Here's how:

• Use your hands to break the tempeh into small pieces, resembling ground meat. You can also use a food processor or a box grater to get a more consistent texture.
• Put the crumbled tempeh in a skillet and add a small amount of water.
• Cook over medium heat until the water evaporates, which should take about 5 minutes. This step helps in further cooking the tempeh, reducing bitterness, and preparing it to absorb the flavours of the sauce.

Cooking the Crumbled Tempeh

After crumbling the tempeh, you can cook it in a sauce of your choice. Here's a simple way to cook it:

• Add some oil to the pan and cook the tempeh until it is golden brown and crispy. This should take around 8 to 10 minutes. Make sure not to stir too much, as you want to create crispy bits.
• Prepare your desired sauce or glaze. You can try an Asian-inspired marinade with soy sauce, sesame oil, molasses, rice vinegar, garlic, ginger, and chilli flakes.
• Once the tempeh is browned, add the sauce or glaze to the pan and stir until the tempeh is evenly coated.
• Cook for an additional 30 seconds to a minute, or until the glaze thickens and coats the tempeh evenly.

Serving Suggestions

The crumbled tempeh is now ready to be served! You can use it as a topping for grain bowls, noodles, salads, baked potatoes, or even in lettuce cups. It is a versatile and tasty option for those looking for a plant-based protein source.

Frequently asked questions