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I'm making tempeh for the first time -<br><br><br><br>
opinions on the best or easiest way to cook it?
 

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This recipe from TNS sounds really good. I tried tempeh once and was disappointed. I'm going to try it again using this recipe.<br><br><br><br><a href="http://www.veggieboards.com/boards/showthread.php?t=43973" target="_blank">http://www.veggieboards.com/boards/s...ad.php?t=43973</a>
 

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Or this one from thebelovedtree:<br><br><br><br><a href="http://www.veggieboards.com/boards/showthread.php?t=27217" target="_blank">http://www.veggieboards.com/boards/s...ad.php?t=27217</a>
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Ophelia</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
how do you make tempeh? is there a thread for it on here?</div>
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Do you mean making tempeh from scratch at home? I don't think that's really feasible since it's a fermented product that probably takes a long process and special equipment to make. Try looking in the refrigerator section of your grocery store for tempeh.
 

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I'm so glad that you asked this question 'cause I just picked some up yesterday at the grocery store. I did do a little research & most people say that it really needs to be blanched first before cooking it?<br><br><br><br>
We'll see how it goes!!<img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p"><br><br><br><br>
Michelle
 

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I'm so glad that you asked this question 'cause I just picked some up yesterday at the grocery store. I did do a little research & most people say that it really needs to be blanched first before cooking it?<br><br><br><br>
We'll see how it goes!!<img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p"><br><br><br><br>
Michelle
 

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Here are my favorite two ways to have it and both are really simple. Also note that I've never had just the regular soy tempeh, only the 5 grain.<br><br><br><br>
This is the way I eat it most of the time. Slice it thin and bake it at 400 degrees for about 8 minutes on both sides. Spread the thinest layer possible of vegan butter on each slice then sprinkle with chili powder, cumin & sea salt. You can also fry the slices in veggie oil instead of baking it (no butter needed this way) and it's a little better than baking but I try to stear clear of frying things so I usually bake it.<br><br><br><br>
My other favorite is sweet & sour tempeh. Here I just take a jar of premade sweet & sour sauce and pour it in a skillet with chunked tempeh, onion & bell pepper. Heat and serve over rice.
 

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Count me in. I bought some the other day too and have never tried it before either. I was pestering my mum about a recipe earlier, since she has all of my books at the moment.<br><br><br><br>
The one she sent me say to blend garlic, onions, almonds, coriander, salt, pepper, cayenne and water to a paste, cut the tempeh in 3mm slices, score on both sides, coat in the paste, and then fry in 2" of oil.<br><br><br><br>
Does anyone think there's something in there that could go horribly wrong? The fact that there's no blanching step runs counter to what I've read on here, OTOH 3mm isn't awfully thick. How long will the tempeh keep once I open the packet? I have two other recipes I'd have to ask for first, so I might look at those before I start experimenting.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>misq17</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Do you mean making tempeh from scratch at home? I don't think that's really feasible since it's a fermented product that probably takes a long process and special equipment to make. Try looking in the refrigerator section of your grocery store for tempeh.</div>
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It is possible, just not convenient.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Snow White</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Does anyone think there's something in there that could go horribly wrong? The fact that there's no blanching step runs counter to what I've read on here, OTOH 3mm isn't awfully thick. How long will the tempeh keep once I open the packet? I have two other recipes I'd have to ask for first, so I might look at those before I start experimenting.</div>
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I've never blanched mine and never had any problems with it. And I've found that the thinner it is, the better. I'm not sure how long it will keep once opened, mine is always gone within a week lol.
 

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My first tempeh recipes turned out REALLY good! I thought I would pass along the link to the recipe in case anyone would like to take a try at it!<br><br><a href="http://www.tempeh.ca/Recipes_Tips.htm#" target="_blank">http://www.tempeh.ca/Recipes_Tips.htm#</a><br><br>
If you scroll down to the "Main Courses" it's the recipe for Jazzman Jambalaya.<br><br><br><br>
This was my first time attempting to cook with tempeh & I was pleasantly surprised at how good it turned out. To me, tempeh in this recipe has a crunchy texture & with adding the creole seasoning it tastes awesome!!<img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"> So if you like creole spicy foods this is a recipe for you!<br><br><br><br>
On a side note about the recipe itself. Any time I try a new recipe for the first time, I try to keep to the original recipe as close as possible. This recipe does not have a soup or stew consistency. It if VERY thick, so I can see why he posted you could use it as a filling for wraps.<br><br><br><br>
I would make a couple of modifications, I personally already had a "creole seasoning" in my cabinet that I used in place of his seasonings, but if this is not something that you normally keep, then his recipe for the seasoning is a good base to start with. I also would not add the rice to the actual dish. I would serve it OVER the rice. The second modification I would make would be to DICE the vegetables in chunks, as opposed to julienning them. Other than that, I wouldn't change a thing.<img alt="" class="inlineimg" src="/images/smilies/rockon.gif" style="border:0px solid;" title=":rockon:"><br><br><br><br>
If you make it, let me know how you like it!<br><br><br><br>
Michelle
 

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i was talking about actually making it- i have one set of directions for bathtub tempeh from the hippie handbook and i was just wondering if anyone had any other sets of directions so i could compare techniques..
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Ravenfire</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I've never blanched mine and never had any problems with it. And I've found that the thinner it is, the better. I'm not sure how long it will keep once opened, mine is always gone within a week lol.</div>
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Thanks! I finally got around to trying it yesterday. I used a different recipe (a coconut based curry) that, again, didn't say to blanch it, but I cut it into pretty thin strips, and it browned nicely and turned out well. It also reheated well today. Now I just have to figure out what to do with the rest, since cooking the same recipe twice is boring, haha.
 

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Simple recipe:<br><br><br><br>
Sorta adjust the following according to how much stuff you have...<br><br>
Cubed tempeh and about twice as many ('white' or crimini)mushrooms, simmer in 1/2 white wine and 1/2 "beef" style broth until broth/wine is evaporated/absorbed...<br><br><br><br>
Serve over rice. To die for.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Ophelia</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
i was talking about actually making it- i have one set of directions for bathtub tempeh from the hippie handbook and i was just wondering if anyone had any other sets of directions so i could compare techniques..</div>
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Before the baby came up with an allergy to soy, I looked in to this. Here's what I found when I did a quickie search back then:<br><br><br><br><a href="http://bunnyfoot.blogspot.com/2005/07/yes-you-can-make-your-own-tempeh.html" target="_blank">http://bunnyfoot.blogspot.com/2005/0...wn-tempeh.html</a><br><br><br><br><a href="http://www.tempeh.info/maketempeh/how-to-make-tempeh.html" target="_blank">http://www.tempeh.info/maketempeh/ho...ke-tempeh.html</a><br><br><br><br><a href="http://www.seedsofchange.com/enewsletter/issue_53/tempeh.asp" target="_blank">http://www.seedsofchange.com/enewsle..._53/tempeh.asp</a>
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tofu-N-Sprouts</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Simple recipe:<br><br><br><br>
Sorta adjust the following according to how much stuff you have...<br><br>
Cubed tempeh and about twice as many ('white' or crimini)mushrooms, simmer in 1/2 white wine and 1/2 "beef" style broth until broth/wine is evaporated/absorbed...<br><br><br><br>
Serve over rice. To die for.</div>
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Thanks for the mushroom idea! I just had a heavily modified version for lunch. I threw in some ginger (which I put in everything) and jalapenos before sautéeing the mushrooms and tempeh, some dried rosemary (my number one favourite thing to add to mushrooms), and a dash of leftover coconut milk and lemon juice. I just used regular vegetable stock. I might try adding garlic and onion in the beginning too next time.
 
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