how do you cook tempeh?

Question

I bought it already made but I'm not sure how to cook it and if I should use soy sauce or something else..thanks

Answer 1

marinate it just like you would chicken. (your cookbooks should have some really yummy recipies for marinates)

You don't have to cook it very long. it just has to be heated up.

Answer 2

Here are 9 great Tempeh recipes from Barbecue to Cacciatore, from a Mellow Mango to Pineapple Orange Tempeh at your-vegetarian-kitchen.com. One of my favorites is the Semper Tempeh Fidelus which maximizes the awesome B12 content!

Enjoy and let me know how you liked them!

Bette

Answer 3

I usually cut it up into little cubes, sprinkle it with tamari and bake it in a lightly oiled casserole dish . Sometimes I bake it with cubed sweet potatos and mushrooms and spice it up with some garlic, tamari and salt and pepper and bake it on 400 degrees, covered for 30 minutes and uncovered for 15. It's a great little casserole.

If you're going for more of a cutlet, just cut the size you want and bake on an oiled cookie sheet. Then eat it plain or make a sandwich with it.

You can also barbeque it, which is fantastic.

Tempeh is very versatile and a great protein source. Experiment with it!

Kim at: http://www.peaceful-organic-planet.com/healthy-food.html

Answer 4

You can really easily sauté it with some soy sauce and some other veggies. It tastes really good, much more flavorful than tofu and tastes good in all sorts of things. I've even put it in soup and spaghetti sauce but I'm really not picky.

Answer 5

Crumble into a chili or marinara sauce.

Cut so it forms little cutlets, marinate and grill. Or marinate and pan-fry.

Toss into a stir-fry.

Cut into cubes and toss into a stew.

I likey the tempeh.

Answer 6

I've only had it once: I cut it into thine slices and fried it, then put it on a tart before cooking it. I'm not too keen on tempeh, but that was nice!


Go vegan!

Answer 7

Here are some recipes I got last week from a vegetarian friend on WW (but have not tried).
Tempeh Chili
4 servings

A few sprays of olive oil cooking spray
1 onion, chopped
4 clove garlic, minced
1, 8 oz package of tempeh, crumbled
1 can crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 cup cilantro (fresh)chopped
1 Tbsp cumin, ground
1 tsp salt
1 small can chipotle chili en adobo (optional)

Heat the olive oil in a large saucepan.

Add the chopped onion, red and green peppers, jalapenos and the crumbled tempeh and stir fry for five to six minutes.

Stir in the cumin and salt.

Add the canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it.

Allow the mixture to simmer for about 40 minutes.

Tempeh Fajitas (Core + 0.5pts, and pts for tortillas if using)
adapted from Cooking Light

1 (8-ounce) package five-grain tempeh
1 cup pineapple juice (** not Core)
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons canola oil
1/2 teaspoon freshly ground black pepper, divided
1 garlic clove, minced
2 cups (1/2-inch) vertically sliced onion
1 1/2 cups (1/2-inch-thick) slices green bell pepper
1/4 teaspoon salt
4 (8-inch) whole wheat tortillas (** not Core, count pts. Or serve over brown rice)
1/4 cup chipotle salsa (such as Frontera)

Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Cut onion and bell pepper. Place tempeh, onion, and bell pepper in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, black pepper, salt, and garlic. Pour pineapple juice mixture over tempeh & vegetables. Marinate at room temperature 30 minutes or up to 2 hours.

Prepare grill. Place tempeh, onion, and peppers on grill; grill 5 minutes or until lightly browned, turning occasionally. Baste occasionally with extra marinade.

Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up. (** Alternatively, serve fajita toppings with brown rice).

Yield: 4 servings (serving size: 1 fajita)
Tempeh Pot Roast

2 8 oz packages tempeh, any flavor, cut in half
4-6 yukon gold potatoes quartered
1 lb bag baby carrots
1 lb mix of portabella & button mushrooms roughly chopped, stems saved for later on
1 large onion of choice 1/2 sliced , 1/2 diced
1 carton vegetable stock (32 oz)
balsamic vinegar
braggs or soy sauce
thyme
rosemary
bay leaf
any other seasonings of your choice

Preheat oven to 375

Place half of the carton of stock in a sauce pan with diced onion, cleaned stems, 1 tablespoons soy sauce and a few tablespoons balsamic vinegar, a pinch of rosemary and thyme and any other seasonings you enjoy. Place over heat with lid and bring to a boil. When boil starts reduce heat and simmer on low the entire time you prepare and cook everything else.

In a skillet or frying pan place the tempeh with 1 tablespoon each of soy sauce and balsamic vinegar and cook until browned on both sides.

In a roasting pan -or- 4 quart plus crock pot, layer (follow each layer with a sprinkling of spices especially if using crock pot) first the potatoes, then the carrots, tempeh, mushrooms, and onion slices. Pour the other half of the stock over the vegetables and cover pan. Place in oven and cook checking after 45 minutes. When done the potatoes should pierce easily with a fork. ** if using a crock pot set on high 4 hours, but check after 2 **

Gravy:
When roast is done, remove cover of sauce pan and skim out the mushroom stems, taste and season accordingly. In a dish, mix 1/4 cup flour with enough water to make a thick liquid. Pour one half into pan while stirring constantly. Bring heat up to medium and stir until mixture reaches, and boils for one minute. If gravy isn't thick enough, add the rest of the flour mixture and boil again.

I am a tempeh addict and even my carnivore friends request this recipe constantly.

Serves: 4
Hope these ideas help!