How do I prepare tempeh?

Question

What dishes can I make with tempeh? I've tried tofu, know I'm experimenting with tempeh. How long can i keep it refridgerated when opened?

Answer 1

Sweet and sour tempeh
Total servings: 6


Ingredients


250 g tempeh
1 cup vegetable stock
3 Tbs tamari
2 Tbs oil
1 can pineapple chunks (400 g)
2 green peppers
1 onion
1 Tbs honey
2 Tbs maizena
1/4 cup vinegar

Directions

Cut tempeh into thin cubes of 2 cm. Add the vegetable stock and tamari and let it cook for 10 minutes.

Drain tempeh, reserving liquid for sauce. Heat a skillet and bake tempeh in the oil until lightly browned.

Drain the pineapple chunks, adding the liquid to the sauce. Add sliced pepper and onion and bring to boiling point and let it cook for one minute. Drain.

Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups. Bring to a boil. Stir in the honey. Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously. Cook until thickened and bubbly. Then add peppers, onion, pineapple and tempeh. Serve the sweet and sour tempeh with hot rice.



Nutritional values of tempeh
Since tempeh is made from whole soybeans, it is rich in fibre and soy isoflavones. It is also a generous source of many nutrients such as calcium, B-vitamins and iron. As opposed to other soya products, tempeh can contain a small amount of vitamin B12, which is coming from the bacteria which do grow with the tempeh cultures.

Nutrional values of tempeh (per 100g):

Water 54.9 g
Energy 199 kcal
Energy 833 kJ
Protein 19.0 g
Fat (total lipid) 7.7 g
Fatty acids, saturated 1.11 g
Fatty acids, mono-unsaturated 1.7 g
Fatty acids, poly-unsaturated 4.3 g
Carbohydrates 17.0 g
Fiber 4.8 g
Ash 1.4 g
Isoflavones 53 mg
Calcium, Ca 93.0 mg
Iron, Fe 2.3 mg
Magnesium, Mg 70.0 mg
Phosphorus, Mg 206 mg
Potassium, K 367 mg
Sodium, Na 6.0 mg
Zinc, Zn 1.81 mg
Copper, Cu 0.67 mg
Manganese, Mn 1.43 mg
Selenium, Se 8.8 µg
Vitamin C (ascorbic acid) 0.0 mg
Thiamin (vitamin B1) 0.131 mg
Riboflavin (vitamin B2) 0.111 mg
Niacin (vitamin B3) 4.63 mg
Panthotenic acid (vitamin B5) 0.355 mg
Vitamin B6 0.299 mg
Folic acid 52.0 µg
Vitamin B12 1.0 µg
Vitamin A 69 µg

Answer 2

Tempeh is great in spaghetti sauce and chili. It's good in stir frys too.
The trick is to break it up and sautee it with seasonings before it goes in with the sauce. For Italian, I use garlic, onion, peppers and herbs and cook it together for a bit before I add it. For Asian food I use garlic and ginger. I keep it frozen and thaw it in the fridge during the day-cook it that night.

Answer 3

As a Natural Foods Chef, I make a great Tempeh Lasagna that's high in protein and easy to make. Simply layer slices of the tempheh in one of those mini loaf baking pans w/ pasta sauce, vegetarian cheese, spices, etc., and bake for 30min. in a 350 degree oven. :) You can also boil it, then put it in a food processor with vegan mayo, curry, garlic, etc. and make a tempeh spread to go on baguettes.

Answer 4

Hi, I'm from Indonesia, the country from where tempeh originated. We call it tempe here, anyway..
You can fry the tempe, that's what my auntie usually does.
Also you can add soy sauce, fried onion, and peanuts than stir it together in one fry pan. (I'm sorry, I don't know the exact English word for this)
Maybe you can also try to cook it with chilli. My auntie often does it and it always tastes great!

Answer 5

http://www.tempeh.info/maketempeh/how-to-make-tempeh.html
http://www.tempeh.info/faq/faq.html

Enjoy!