Another high-protein, low-fat soybean product, tempeh is dense and chewy, with a grainy texture similar to meat, and a distinctive flavour. Tempeh originates in Indonesia, where it’s often made at home on a daily basis. Look for it here in natural foods stores, in the freezer section. Sometimes soybeans have been blended with grains or seasonings to produce different flavours. Pre-packaged tempeh entrées, such as tempeh burgers, are also available.
STORAGE
Tempeh comes packaged in thin squares, about 5˝ across and ½˝ thick, sealed in plastic and stored in the freezer. Take the frozen tempeh out of the freezer and allow it to thaw in the refrigerator the night before you plan to use it, or steam it in a steamer basket for 20 minutes, turning over once.
COOKING
Tempeh may be sliced into strips or cubes and sautéed, fried, broiled, or baked. It may also be ground, mixed with seasonings, and shaped into patties. If sautéed, broiled or baked, tempeh may first be marinated in tamari, vinaigrette, BBQ sauce or the marinade of your choice.
TEMPEH CROUTONS
A simple, tasty way to add protein to salads.
SERVES 4 TO 6
1 (250 gram) pkg. tempeh, thawed
2 T. oil
2 T. tamari
1 t. oregano
½ t. basil
Mix oil, tamari and herbs. Dice the tempeh into ½˝ cubes and place in a small bowl. Pour the tamari mixture over cubes. PREHEAT OVEN TO 375° F. When the cubes have marinated for 15 to 20 minutes, drain; place them on a cookie sheet and bake for 15 minutes or until very crispy. Cool; toss with a green salad or float in soup as croutons.