tempeh?

how do you cook it? and do you know any good recipes to use it in? I picked it up at the farmers market yesterday, and dont know what to do with it lol. thanks!

I slice it into thin strips and pan-fry it in a little canola oil with some soy sauce as seasoning. I use tempeh in tempeh reuben sandwiches.... so good. I use rye bread, tempeh, tomato, sauerkraut, and a sauce made by mixing ketchup, relish, and vegenaise.

Every other week I'll make Tempeh Cacciatore and serve it over rice or pasta. I don't have the recipe in front of me, but it's really simple. It's basically crushed tomatoes, bell peppers, onions, tomato paste, tempeh, garlic, salt, and pepper. I usually cook the tempeh seperately, then add it, so it gets a little crisp around the edges.

I also like buying Tempeh Fakin Bacon, and making veggie BLTs. You can make your own by thinly slicing tempeh strips and frying them with soy sauce and a few other ingrediants.

I used to make Barbecue Tempeh all the time. Fry up tempeh either in strips or cubes with a little olive oil and seasoned salt. When their done liberally pour you favorite bbq sauce.

Really, use it in place of tofu in any recipe.

There's already some good tips here, but I'd like to add that it might be a good idea to boil the tempeh before frying to improve the texture. Either way, it's yummy! :)

I like this recipe for Jamaican Jerk Tempeh. It also describes how to prepare it: http://blog.vegcooking.com/2008/04/jamaican_j erkspiced_tempeh_nug.php 

This is one of my other favourites (this web site has lots of great recipes): http://happyveganface.blogspot.com/2009/04/ma ple-bourbon-glazed-tempeh.html

i agree w/ boiling it first. for me it makes it taste better. but i could eat it either way. its good crumbled and used as a ground meat substiute. i've also used it in stir fries, and my meat eating BF loved it.

if you like it spicy: http://www.theppk.com/recipes/dbrecipes/index .php?RecipeID=2060

I've not done the boiling thing but I have steamed it before using it in a recipe. I usually soak it brine (couple teaspoons salt in a quart of water) for 20 minutes before pan frying. I also like to marinate slices with soy sauce, lemon juice, olive oil and garlic and bake it in the oven. If you lay it flat and slice it on the diagonal from the top side you can get thin wide slices that soak up the marinade well.

My husband pan fries it. In the foor processor he grinds peanuts, honey, and a little oil for a really good peanut sauce to go over it.

I made a great dinner last night that just happened to be vegan. It was inspired by a recipe from the fourth issue of Clean Eating mag.

Peanuty Tempeh Pasta Stirfry

You need:

• 4 oz tempeh*
• 1.5 oz whole grain or vegetable rotini (~1 cup pasta, cooked)
• ~1 cup green & red peppers
• ~3 cups spinach, chopped coarsely with stems removed
• 1 green onion, whites only
• 1 clove garlic
• 1 tsp peanut oil
• 1/3 cup tomato salsa
• 1/3 cup water
• 1 tbsp peanut butter
• red pepper flakes, to taste
• 1 tbsp dry roasted unsalted peanuts, chopped (Optional)
• salt & pepper

(*Tofu, seitan or cooked chicken would probably work but I love the nutty flavour of tempeh when paired with a peanut-based sauce)

To do:

• Boil water in a saucepan. Place tempeh block in the boiling water for 10-15 mins. Remove & pat dry with paper towels. Cut into small cubes.
• Boil fresh water again and make pasta as usual.
• In the meantime, combine salsa, water, peanut butter & red pepper flakes in a blender. Blend & set aside.
• In a large frying pan, heat peanut oil. Add tempeh & peppers. Saute for ~5-7 mins, until they start to get soft.
• Add green onion & garlic. Saute for ~1 min.
• Reduce heat and add spinach. Stir frequently until it's all wilted.
• Add cooked and drained pasta to the frying pan and then top everything with the peanut butter-salsa mixture. Simmer for a few mins until sauce is warmed. Season with salt & pepper.
• Serve with chopped peanuts sprinkled on top. 

CC tells me this entire dish has 637 cals & 38.2 g protein. My peanut butter & tempeh had fewer calories than the one in CC's database so I'd say my dinner had ~575 cals. You can knock off more by omitting the chopped peanut garnish or using less peanut butter or oil.

I eat it quite regularly but I'm not too fond of the taste and texture. It doesn't really taste like much on its own, but something about it, I just don't love to eat lol.

Frying it tastes good but that's too high calorie for me, so I usually use the food processor and blend it into sauces to put on pasta and things like that. I love pesto pasta... I grind up pine nuts, basil, garlic & tempeh all in the processor & then cook it into some fettuccini. It's creamy and delicious... and the tempeh makes it high protein. Plus it's vegetarian or vegan, which is good.