Meet tempeh, tofu’s protein-packed cousin—and the savory star of this Asian-inspired recipe.
I’m far from vegetarian, but I like to have a once-a-week-or-more meal that’s free from meat. Even my kids sometimes look forward to my Meatless Mondays or Tofu Tuesdays. Yeah, I quickly learned my kids won’t eat a veggie-laden meal two days in a row. One way I keep meals interesting is by keeping the menu fresh. That means sometimes we trade the tofu for tempeh. Yep, Tempeh Tuesdays—the acronym still works.
So, what’s the difference between tofu and tempeh? While they both come from soybeans, tempeh is much firmer and has a chewy, dense texture. It also has a naturally nutty flavor. Though I’d argue it’s still pretty bland on its own.
Despite its density, tempeh still soaks up marinades well. Raw tempeh is “meh.” I definitely don’t recommend it. But after marinating and roasting in the oven? Well, you’re in for a treat. Talk about umami—this recipe has it in spades. The tempeh comes out with crispy edges and a chewy center. Will it taste like meat? No. It comes close, though.
I sense some of my fellow meat eaters are feeling hesitant. Well, would it help if I said that one of my meat-loving buddies likes it when I make tempeh? Seriously, give this simple gateway recipe a try. You might just start making tempeh a part of your weekly menu.
Is This Tempeh Healthy?
Barring any allergies, tempeh is a healthy option. Compared to tofu, it’s less processed. Plus, it’s made from fermented soybeans. So, not only are you getting some serious fiber and protein, but also a healthy dose of probiotics.
On the common allergy front, this recipe is dairy-free and gluten-free. Tamari sauce is typically gluten-free, although some brands have been known to contain wheat. Check the label just in case.
The only substitute I can think of for this recipe is to use low-sodium tamari sauce. Coconut aminos also works, but it’s not as umami as tamari. But that’s just my opinion—you do you!
Do I Really Have To Steam The Tempeh?
I know, I don’t like extra steps, either. Honestly, I don’t always steam my tempeh. If you’re using a rather bold and flavorful sauce, you probably could skip it. But with milder marinades, I recommend sticking to steaming. The process reduces tempeh’s inherent bitterness and also acts as a tenderizer.
Moreover, steaming helps the tempeh absorb more of the marinade and cook more evenly. Every time I’ve steamed, my tempeh has always turned out crispy on the outside and wonderfully tender on the inside. All this to say, don’t skip it, friends.
How Do I Store Leftovers?
To store cooked tempeh in the refrigerator, place the cooled leftovers in an airtight container. Separate the tempeh cubes from any garnishes or side dishes. Properly stored, cooked tempeh should last for up to 3-5 days. To reheat, use a skillet or oven. You’ll get the best taste and texture.
Serving Suggestions
I like to pair my tempeh with a generous mound of rice. Whether it’s Steamed Rice, brown rice, or even cauliflower rice, it’s the perfect base. If you’d prefer a little more flavor, this simple Vegetable Fried Rice Recipe is a tasty way to add more veggies. You can also substitute the meat in this Chicken Yakisoba with tempeh or top it on a bowl of Chinese Noodle Soup.
Ingredients
- 8 ounces fresh tempeh
- 4 tablespoons tamari
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- Sliced spring onions for garnish
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line a baking tray with baking or parchment paper.
- Cut the tempeh into bite-sized cubes.
- Place the tempeh cubes in a steamer basket or on a steamer rack and set over a pot with 1 inch of water. Bring the water to a simmer and let the tempeh steam for 15 minutes until half-cooked.
- Mix the tamari, rice vinegar, honey, and sesame oil in a small bowl. Season with the pepper.
- Place the steamed tempeh in a baking dish, pour over the marinade, and mix until well coated. Marinate for at least 30 minutes in the fridge.
- Place the marinated tempeh on the prepared baking tray and bake for 10 minutes.
- Remove from the oven and brush the remaining marinade onto the cubes.
- Place the tempeh back in the oven and bake for another 5 minutes, until the cubes are charred around the edges.
- Remove the baked tempeh from the oven and transfer to plates. Garnish with spring onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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