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Discussion Starter · #1 ·
What can I do with it? I got it because I wanted to expand my food options and I'm just not sure how to cook it differently than heating it with a sauce. It's so thick it's hard to get down sometimes by itself...
 

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ok, I'm not a tofu person, but I am definately a tempeh girl! How are you cooking it? It can be eaten just by chopping it up and adding it to whatever you want, but it tastes so much more milder if you simmer it in water for about 20 minutes. Some cookbook authors say 30, but more than 15 at least! It will be come less dense, milder tasting, and chops up so easily.<br><br>
You can add it to chili, tacos, make salad, bbq it, the options are limitless! 8 oz would approximate about a lb of gr beef, I think. I never really use 2 packages for anything, unless I'd be cooking for a crowd. to do the bbq, simmer the whole block, then remove it from the water, and let it cool some. you can cut it lengthwise then in half and marinate it for at least a half hour then grill. (you'll get 4 squares that way)<br><br>
here's my recipe for tempeh salad for either sandwiches or cracker dipping! <a href="http://creativeinspirationsphotography.blogspot.com/2011/03/delicious-tempeh-salad.html" target="_blank">http://creativeinspirationsphotograp...peh-salad.html</a>
 

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I always simmer it too. Then I like to mix it with bread crumbs and pesto and form them into patties and fry them. There's also a really good recipe in Vegan Brunch if you happen to own it, for tempeh cakes that resemble crab cakes. I really like it with bbq sauce and grilled too.
 

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Discussion Starter · #4 ·
Wow, thanks a ton! I've been kinda staring at it trying to figure out what to do! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I make tempeh. This is the advice I print on the packages:<br>
- can be eaten raw. Seems to be better raw in the first 2 days.<br>
- deep fry or shallow fry. Peanut varieties are not recommended for frying.<br>
- grill on a George Foreman type grill. If you've never had tempeh before this is not a bad way to go. Don't overgrill it: by the time you can see nice dark brown grill marks it is done. Line up some of your favourite sauces and try the tempeh with them, e.g. satay, sweet chilli, light soy, etc.<br>
- barbecue. Can be done whole or in cubes on kebab sticks. Remember to cook both sides.<br>
- steam. Again, either whole or cut up. Tempeh holds its texture well and can be sliced fairly thinly like cheese. Steam for about 10 minutes.<br>
- roughly grate or crumble tempeh into casseroles or similar dishes.<br>
- bake. Roll in your favourite herbs, add a squeeze of lime juice and wrap up in foil then bake for half an hour at at a moderate temperature.<br>
- simmer in vegetable broth. 15 minutes will be long enough to cook the tempeh and for it to absorb plenty of flavour.
 
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