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I was wondering if anyone has cooked with this food. I am looking to eliminate most of the red meat in my diet at getting tired of chicken or pork every day. Someone suggested tofu and I really dislike it, so I thought tempeh would be a good start. Any cooking tips that make it taste better or recipes to share?

Edited Apr 22 2013 20:03 by cellophane_star
Reason: Moved to Recipes forum
14 Replies (last)
It definitely has a different texture the tofu. If had it in an Asian stir fry and was good but haven't tried it any other ways
#2  
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For most dishes, marinating the tempeh first will greatly improve its flavor. For a more neutral flavor you can soak it in brine (4 teaspoon salt to a quart of water) for 20-30 minutes rather than using soy sauce,etc.

Some people swear by steaming it first (before marinating) but I haven't gotten into that habit.

I made a sweet and sour tempeh dish tonight using rhubarb and pineapple (plus a little agave syrup) for the sour and sweet aspects along with sauteed veggies and pan-fried cubed tempeh.

I am trying eatingwell.com sesame honey tempeh with quinoa this week.  It looks good but haven't actually tried it yet.  I have had tempeh in chili before and it tastes good.

I don't eat red meat at all, and I find that I'm not eating as much chicken & vary rarely pork. What I do eat is a lot of beans, quinoa, sprouted rice, no meat chili, and tons of fresh fruits & veg. Check out Dreena Burton's website and a site called Oh She Glows for some great recipes & ideas. You'll see a drop in your weight & a shrinking mid section. good luck:)

This is my very own recipe for Tempeh Stuffed Peppers:

2 or 3 peppers, any color (stuffs about 3 medium sized peppers)

1 block of Organic 3 grain Tempeh, chopped into pieces

2 Tbsp. shallots, chopped

3 or 4 cloves of garlic, chopped

1 large portabella mushroom, chopped

1 Tbsp. olive oil 1/2 tsp. Kosher salt Fresh cracked pepper 1 tsp oregano 2 tbsp fresh chopped parsley 1 cup of marinara sauce (I like classico tomato basil) In a pan, sautee the shallots, garlic, mushrooms, tempeh, salt, pepper, and oregano for a few minutes  in the oil. Add the tomato sauce, cover the pan and simmer on low for about 10 minutes. Add the parsley, stir and fill the peppers. Bake on 400 for about 15 minutes. Yum! And very good for you, under 400 caloreis per serving and full of vitamins, fiber, and protein and totally vegan!

  This is my own recipe for Tempeh Stuffed Peppers

 

I've made and eaten Sesame Honey Tempeh with Quinoa twice!  Very yummy indeed, though not for everyday in terms of prep time, it is a festive and fun recipe for company.

http://www.food.com/recipe/sesame-honey-tempe h-quinoa-bowl-474064 ;

I know you asked about tempeh, but let me tell you my tofu experience.

The first many times I tried tofu, I did not like it.  I was getting the tofu in water that you find in the produce dept.  Then I tried Mori-nu silken tofu in the aseptic packaging - it's in a little rectangular box, like shelf-stable milk.  It was much better, but by itself really bland, and the texture still bothered me.

Then, I took the tofu and wrapped it in a dish towel - sliced or whole, it doesn't matter.  Keep it in the fridge for about a day, and enough water will have drained from the tofu that it has the texture of a dry, boiled egg white.  I use it as egg in egg salad - I add mustard for a little zing.  My favorite recipe is drained tofu, low fat sour cream, mustard, balsamic vinegar and garlic powder.  Strange combo, but it works.

#9  
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I cook with Tempeh all the time.  I have found that slicing it into about 1/4-1/2 inch thick rectangles, dipping it into a mixture of olive oil and balsamic vinegar, then grilling it until brown on each side is a wonderful way to prepare it.  There is also a wonderful recipe for Tempeh in the Millenium Restaurant cookbook, where you dip it in a mixture of soy milk and mustard, then coat it in a mixture of whole wheat flour and corn meal. 

I echo those that say to marinate it -- it gets the best flavor that way. I also recommend steaming or boiling in water for 10 mins, the benefits of which are two fold: 1. It helps remove the inherent bitterness in tempeh, and 2. it absorbs flavor (ie: a marinade) much more deeply AND more quickly.  With a quick steam or boil, the marinade time gets greatly reduced; you can get by with just a quick 10-15 min. marinate time.  

There are TONS of recipes out there for tempeh, two of which everyone and there mother have a take on: 1. Tempeh Reubens and 2. BBQ Tempeh.  HEre's an AMAZING tempeh reuben version: http://blog.allisonsgourmet.com/2010/08/30/mo nday-yumday-grilled-tempeh-reuben/. It's a a bit time consuming if you make the caramelized called for in this dish (which I do NOT recommend skipping), so it would be best served up on the weekend when you have a bit more time to spend on it, but it is SO worth it.  

As others have mentioned, it's good in chili.  I've made several tempeh meatball recipes, all of which I was very fond of, but this one was my favorite, if I recall correctly.  http://happyveganface.blogspot.com/2008/11/da ns-green-rice-n-tempeh-meatlessballs.html.  Served up with some quick homemade pasta sauce and spaghetti squash (which balances out the high cals and carbs of tempeh) make for a DELICIOUS dish.  

Tempeh is good in Asian dishes since most marinades call for soy sauce.  I've put it in a pad thai type of dish (shirataki noodles with raw veggies) and mixed in a peanut sauce.  

Whole Foods has some good tempeh recipes and 101 Cookbooks has an AMAZING TLT (Tempeh Tomato Lettuce) recipe. IT requires slow roasting your own (grape) tomatoes so it's a bit lengthy, but you will NOT regret making it.  

Hope this helped!  And good luck with your tempeh experiment.  :) 

We have been eating seitan in our dishes. I really like the texture ...more meat like

I love tempeh.  Here is one of my favorite recipes.  I cannot remember where online I got it from.  It is not spicy and it does not have a normal chili flavor.

 Tempeh Chili

 It wasn't too spicy but if you don't like spice, just use a can of diced tomatoes instead of the ro*tel.

1 onion, chopped
2 7 oz. packages marinated tempeh, cubed
2 14 oz. cans diced new potatoes, drained
2 10 oz. cans
ro*tel diced tomatoes and green chilies (most supermarkets carry!)-with liquid
2 22 oz cans Bushes Grillin Beans- steakhouse recipe (or find some equivalent)-with liquid
salt and pepper to taste

Saute onion and tempeh in Dutch Oven or large pot until the onions are browned. Add the cans of potatoes, tomatoes and beans. Heat through and serve.

 

6 servings 375 calories.

 

  Crimini Mushrooms – a mini Portobello mushroom that has a delicious meaty flavor. They are great to blend with meat-based dishes, like turkey, tacos, meat sauce, hamburgers, etc. This high-fiber mushroom helps you to reduce the fat that is associated with eating any form of meat.   You can blend these mushrooms into your meat-based meals - replacing about half the meat - which will accomplish you reducing the amount of saturated-fats that meats are prone to have - but still get the taste that meat furnishes. I hope this gives you ideas in which to continue a healthy eating lifestyle.   OR...
OVEREAT fermented foods, such as:

• Lassi (an Indian yogurt drink, traditionally served before dinner)
• Various pickled fermentations of cabbage sauerkraut, turnips, eggplant, cucumbers, onions, squash, and carrots
• Kimchi (a Korean fermented vegetable dish)
• Tempeh
• Fermented raw milk such as kefir
• Plain, unsweetened yogurt

All of these foods are
rich in “good” bacteria, and their consumption will help to rebalance your overall gut bacteria ratio. Just make sure to steer clear of processed yogurts that are loaded with sugars and/or artificial sweeteners which have been shown to actually DAMAGE your gut bacteria ratio instead of help it.
Edited May 07 2013 02:35 by cellophane_star
Reason: deleted code on post

My mom is of Javanese descent and one of my favourite tempeh dishes is simply fried tempeh. Cut it into rectangles, then fry it! no salt, sauce or anything else is needed, because tempeh itself is salty enough. In Malaysia, Indonesia and Singapore, it is common to have fried tempeh accompanying nasi rawan (fried tofu, beef and long beans in a black gravy that is of the same ingredient as another dish called 'ayam buah keluak') Nasi rawan is very popular in these Malay countries and tempeh is commonly found served with the dish, alongside 'bergedil', or fried potato balls and samabal with lime.

Tempeh is cheap, and simply frying it till golden-brown is delicious. I definitely love tempeh, and I hope you will enjoy it too!

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