The flavor of tempeh is stronger than tofu, but it still works well with a multitude of flavors and ethnic cuisines in these healthy vegetarian recipes.
Tempeh (pronounced TEHM-pay) is made by a simple process—hull soybeans, crack and boil them, and then introduce a starter
bacteria that ferments the soybean mixture. The result is a pebbled, buff-colored soybean cake. That minimal processing helps
tempeh retain many of the nutritional properties related to soybeans, such as high quality protein, fiber, and calcium, and
it can also provide significant amounts of iron.
Tempeh has an assertive flavor. It obtains much of its nutty, subtle, tangy flavor from the fermentation process. When the temperature changes, the bacteria present in tempeh may cause small patches of gray or black spores to bloom on the surface of the cake. These spores are harmless and only add to tempeh’s unique yeasty flavor. You can store opened tempeh, tightly wrapped, in the refrigerator for up to five days.
View Recipe: Tempeh Rendang
Basmati rice—an aromatic, long-grain variety—is dry and fluffy when cooked, which makes it a nice accompaniment to this fragrant
View Recipe: Tempeh Coconut Curry
The papery brown skin and gnarled root of fresh ginger can be puzzling to deal with if you are unfamiliar with it. Its powerful
scent and peppery flavor smooth out during cooking and add a liveliness to dishes.
View Recipe: Tempeh with Curried Cashew Sauce
To peel the tomato this recipe calls for with ease, use a sharp knife to cut a shallow “X” in the bottom of each tomato. Drop
the tomatoes into boiling water for 15 to 20 seconds, then remove them with a slotted spoon or tongs. Plunge the tomatoes
into ice water and the skins will come off with no trouble.
View Recipe: Vegetable Tagine with Baked Tempeh
Without the vegetable broth this would be a collection of sautéed veggies, but the broth unifies the flavors into a coherent
dish. Ratatouille is normally vegetarian anyway, but we've subbed tempeh for the usual eggplant to give it a meatier texture.
View Recipe: Tempeh Ratatouille
This woodsy dish should be rustic but, don’t let the leeks this recipe calls for bring too much earthiness. Notorious for
hiding dirt within their concentric layers, leeks require thorough washing.
View Recipe: Tempeh and Wild Mushroom Fricassee