FERM BLOG
Tempeh Cooking Tips
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Tempeh has a firm meatier texture which can absorb any flavour, we recommend marinating it so that it can properly absorb the flavour. It is enjoyed in a variety of ways: deep-fried, pan-fried, battered, stir-fried, grilled, steamed, boiled, simmered.
1. Cut the tempeh in cubes, slices or triangles depending on your recipe.
2. Tempeh has a slightly bitter taste that can be removed by either boiling or steaming for 5-10 mins. This also opens up the tempeh to receive the flavours of the marinade.
3. The tempeh is now ready for marinating. Marinades should have an acid for brightness, oil to maintain juiciness and lots of herbs and spices for maximum flavour. You’ll need 2-3 ounces of marinade for a 200g of tempeh The longer you let it marinade the more the flavours will be absorbed.
4. After this you can either bake it – arrange it on a baking tray lined with parchment paper in a single layer. Bake for about 20 minutes or until golden brown and crispy.
5. Fry it- Add the tempeh to a non-stick fry pan over medium high heat. Let it cook for 2-3mins on either side until you get some browning/crispy edges. If required you can add some more of the marinade sauce.
6. Treat it like a meat and add it to your salads, rice bowls, noodles, sandwich etc.
ENJOY!
